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Egg Champignons

6 appetizer servings

• Oil for greasing a baking sheet
• 24 large fresh mushrooms (about 11/2 inches in diameter), cleaned
• 6 hard-cooked eggs, finely chopped
• 1/4 cup fine dry bread crumbs
• 1/4 cup (1 ounce) crumbled blue cheese
• 2 tablespoons finely chopped green onion with top
• 2 tablespoons dry white wine or chicken broth
• 2 tablespoons butter, melted
• 1 tablespoon snipped fresh parsley or 1/2 tablespoon parsley flakes
• 1/2 teaspoon garlic salt
• Paprika, optional

Preheat the oven to 450 degrees. Lightly grease a baking sheet and set it aside.

Remove the stems from the mushrooms and set them aside for another use. Set the mushroom caps aside.

In a medium bowl, stir together the eggs, bread crumbs, blue cheese, green onion, wine, butter, parsley and garlic salt until well combined.

Fill each mushroom cap with 1 rounded tablespoon of the egg mixture. Place the filled caps on the prepared baking sheet.

Bake until the mushrooms are heated through, about 8 to 10 minutes. Remove them from the oven and, if desired, sprinkle them with paprika.

Per serving: 183 calories (54 percent from fat), 11 g fat (5 g saturated), 11 g carbohydrate, 11 g protein, 421 mg sodium, 201 mg cholesterol, 79 mg calcium, 1 g fiber.

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