Yield: 8 Servings
|8 larges||Champignon mushrooms|
|\N \N||(should be fresh and|
|\N \N||Firm to touch)|
|2 \N||Hard-cooked eggs|
|1 ounce||Grated cheese|
|\N \N||(Parmesan or similar)|
|1 small||Sprig basil|
|\N \N||Seasoning to taste|
|\N \N||(salt, pepper, garlic|
|\N \N||Powder or whatever)|
Wash mushrooms and cut off stems. With stainless steel or plastic teaspoon, scoop out mushroom heads. Store covered so they won't stain.
Put eggs, mayonnaise and the cut off mushroom stems in blender or food processor and shred slightly, so mixture doesn't loose all its texture.
Place mushroom heads upside down on greased baking sheet and fill with mixture. Top up with the grated cheese. Bake or grill until cheese is completely melted and starts to turn brown. Garnish with shredded basil leaves.
Greetings from yehuda paradise Ramat Gan, Israel