Recipe: Cheese Stuffed Mushroom Caps (using hard boiled egg)

CHEESE STUFFED MUSHROOM CAPS

16 to 20 large fresh mushrooms
5 tbsp melted butter, divided use
1/2 cup shredded Swiss or Mozzarella cheese
1 hard-boiled egg, finely chopped
3 tbsp dry bread crumbs

Preheat broiler.

Remove and discard about 1/4-inch of mushroom stems. Gently rinse mushrooms, and pat dry. Remove stems; chop stems and set aside.

Brush outside of caps with 3 tablespoons melted butter, and place cap-side down, in a buttered baking dish.

Broil 4-inches from heat for 2 minutes; cool to touch.

Combine chopped mushroom stems, cheese, egg, breadcrumbs, and remaining 2 tablespoons melted butter; mix well. Stuff mushroom caps with cheese mixture.

Broil 4-inches from heat for 2 mantes.

Servings: 8
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