*  Exported from  MasterCook II  *

                            Mushroom Stuffed Egg Bake

Recipe By     : Well-Stocked Pantry Show #ND7038
Serving Size  : 4    Preparation Time :
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       6                Eggs -- hard-cooked, peeled,
                        - halved
       3  tb            Butter -- at room temperature
       1  tb            Worcestershire sauce
       2  c             Mushrooms -- finely chopped -OR-
       1  oz            Dried mushrooms -- plumped in
                        - water and drained
     1/2  ts            Salt
     1/2  ts            Cayenne
                        Sauce:
     1/4  c             Butter
       3  tb            Flour
   1 1/2  c             Milk
     1/2  c             Swiss cheese -- grated
     1/2  c             Dry breadcrumbs

Preheat the oven to 350 F. Butter a 10 to 12" oval gratin dish.
Remove the yolks from the hard-cooked eggs and blend them with the
butter, Worcestershire sauce, mushrooms, salt, and cayenne. Spoon the
yolk mixture into the egg whites and place them in the buttered
casserole. The dish can be refrigerated up to 3 days at this point.

To make the sauce, melt 3 tb butter over low heat. Stir in the flour
to make a roux, and cook until lightly browned, about 4 minutes. Add
the milk all at once and whisk until thickened and bubbly. Add the
Swiss cheese and stir over low heat until melted; do not boil. The
sauce may be made several days in advance and refrigerated, covered
with plastic wrap. Pour the sauce over the stuffed eggs. Melt the
remaining 1 tb butter in a small skillet or microwave. Add the
breadcrumbs, and toss to combine. Sprinkle the buttered breadcrumbs
over the eggs and bake 20 minutes. Serve at once.

Yield: 4 Servings


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