20 ea Mushrooms
2 tb Butter/margarine
1 sm Onions; minced
3 tb Bread crumbs, dry
1 tb Sour cream
1 ea Eggs; hard-cooked, minced
1 ea Eggs
1 tb Parsley; chopped
1/4 ts Salt
1/8 ts Pepper, black
20 sl Cheese, gouda; 1″ square
-or swiss cheese
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.
Yields
20 Appetizers