Pieczarki nadziewane (stuffed mushrooms)

Yield: 20 Appetizers

Measure Ingredient
20 eaches Mushrooms
2 tablespoons Butter/margarine
1 small Onions; minced
3 tablespoons Bread crumbs, dry
1 tablespoon Sour cream
1 each Eggs; hard-cooked, minced
1 each Eggs
1 tablespoon Parsley; chopped
¼ teaspoon Salt
⅛ teaspoon Pepper, black
20 slices 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.

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