Egg Champignons

Egg Champignons

none

24 large fresh mushrooms - (abt 1 1/2" dia) 6 hard-cooked eggs; finely chopped 1/4 cup low-carb bread crumbs; see * Note = (as finely crumbed as possible) 1/4 cup crumbled blue cheese - (1 oz) 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 tbspn parsley flakes) 1/2 teaspoon garlic salt Paprika; (optional)

* Note: Gabi's World-Famous Bread (see recipe) makes excellent bread crumbs (as does the Keto French Bread). Just toast or dry and crumble -- the same as making traditional bread crumbs.

Preheat oven to 450 degrees.

Remove stems from mushrooms and discard or 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 450 degree oven until heated through, about 8 to 10 minutes. Sprinkle with paprika, if desired.

This recipe yields 6 servings; approximately 4 carb grams per serving.

Source: S(Formatted for MC6): "06-05-2003 by Joe Comiskey - Mad's Recipe Emporium" - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 34 Calories; 4g Fat (98.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 210mg Sodium. Exchanges: 1 Fat; 0 Other Carbohydrates.

Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 6 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

-- -Alan