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Pieczarki Nadziewane (Stuffed Mushrooms)

appetizers, mushrooms, pizza, polish, spreads

20 mushrooms
2 tablespoon butter/margarine
1 small onions -- minced
3 tablespoon bread crumbs -- dry
1 tablespoon sour cream
1 eggs; hard-cooked -- minced
1 eggs
1 tablespoon parsley -- chopped
1/4 teaspoon salt
1/8 teaspoon pepper -- black
20 slice cheese, gouda -- 1 square
1 swiss cheese

Preheat oven to 400 F. 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. recipe by Marianna Olszewska Heberle

Yield: 20 servings

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