Egg Champignons

Oil for greasing a baking sheet
24 large fresh mushrooms (about 1 1/2 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 medium bowl, stir together the eggs, bread crumbs, blue cheese, 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 from the oven and, if desired, sprinkle with paprika.

Makes 6 appetizer servings.