| 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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