Pieczarki nadziewane (stuffed mushrooms)
20 Appetizers
Ingredients
| Quantity | 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 |
Directions
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.