12 hard cooked eggs, peeled
12 fresh mushrooms, chopped
2 tbsp. chopped green onions
2 tbsp. chopped parsley
2 tbsp. butter
2 tbsp. dry sherry (optional)
Salt & pepper to taste

Cut eggs in half lengthwise and remove yolks. Melt butter in saucepan. Saute everything (except eggs) together a few minutes. Remove from heat. Mash egg yolks. Add mushroom mixture to yolks and blend well. Stuff egg whites with mushroom-egg mixture. Chill. Makes 24 appetizers.