| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | Appetizers, Poland, Upload | 20 | Appetizers |
INGREDIENTS
| 20 | Mushrooms | |
| 2 | tb | Butter/margarine |
| 1 | sm | Onions; minced |
| 3 | tb | Bread crumbs, dry |
| 1 | tb | Sour cream |
| 1 | Eggs; hard-cooked, minced | |
| 1 | Eggs | |
| 1 | tb | Parsley; chopped |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper, black |
| 20 | sl | Cheese, gouda; 1" square or swiss cheese |
INSTRUCTIONS
Preheat oven to 400F. Grease 9 to 10 inch sqaure baking dish. Seperate mushroom caps and stems; set caps aside. Finely chop stem pieces. Melt butter over medium heat. Add onion; saute until soft, about 3 minutes. In bowl, combine sauteed onion, chopped mushroom stems, bread crumbs, sour cream and hard-cooked egg. In a bowl, beat egg with fork. Add to onion mixture. Stir in parsley, salt and pepper until blended. Pack about 1 rounded teaspoon stuffing mixture into each reserved mushroom cap. Arrange, stuffing-side up, in greased dish. Place 1 cheese square on each cap. Bake, uncovered, 20-25 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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