Egg Champignons

24 large fresh mushrooms (about 1 1/2 inches diameter)
6 hard-cooked eggs, finely chopped
1/4 cup fine dry bread crumbs
1/4 cup (1 oz.) 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

Remove stems from mushrooms and set aside for another use. Set mushroom caps aside. In medium bowl, stir together eggs, crumbs, cheese, onion, wine, butter, parsley, and garlic salt until well combined. Fill each mushroom cap with 1 rounded tablespoon of egg mixture. Place filled caps on lightly greased baking sheet.

Bake in preheated 450F oven until heated through, about 8 to 10 minutes. Sprinkle with paprika, if desired.