Recipe

Hot Mushroom Bouchees Recipe


Hot Mushroom Bouchees Recipe
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This appetizer is from a catering friend of mine. Good, easy and tasty!

Blondeberry

 Does this look good? Yeah! / Nope
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Ingredients
  • 2 Tbsp. minced onion
  • 1 lb mushrooms, chopped
  • 1/4 cu butter
  • 4 hard cooked eggs
  • 2 Tbsp minced parsley
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 egg
  • 32 sm rounds of bread toasted
  • 1/2 cup shredded Am. cheese

Directions
  1. Saute onion and mushrooms in butter for about 5 minutes.
  2. Add sieved hard cooked eggs, parsley, salt and pepper.
  3. Beat egg slightly; stir in hot mixture, turn back into pan and cook long enough to thicken.
  4. Spread on small toast rounds and sprinkle each one with grated cheese.
  5. Broil till lightly browned. Serve.

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Comments


Sounds delicious - I have a great wheat free bread recipe that this would just be a perfect match for! Glad to see you got a few minutes to get on this site!


Yes, I'm here AND so are you. I should be working on lesson plans. Burnt out already. Oh woe is me. :(


This looks wonderful and I will add it to my craft service table. Thank you!
Kath
:}
Oooh! Lesson plans. I used to train teachers and reading a trainee lesson plan is one step worse than having to write them when you would rather be doing something else!


I'm Lost!


Mmm, very impressive, too - it will make a great cocktail party dish.


Hi Blonde, This sounds yummy. I am definitely keeping it. Sorry about the lesson plans.. but sometimes the break really makes it easier to go back and concentrate. Best to you. Hope you have a lovely day.


Oh,yeah.Hubby would definitely go for these!
Thanks,
Carrie :)


Don't mind the lesson plans, LOVE the kids. Policies suck. :(


Great recipe quick easy thanks


Made these today with Cucumber Soup from this site...we had them for lunch, and they were great together. :) I did use cheddar cheese because I don't really use American, but, other than that, I stayed true to the recipe...oh, I broiled them in my cast iron so the bottoms got a bit crunchy, too. :) Thanks for the addition.


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