Stuffed eggs are a snack for all occasions. Not a single feast is complete without her. I propose a simple recipe for eggs stuffed with champignons. This is a wonderful, and most importantly, inexpensive snack.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Stuffed eggs are a hearty, quite pleasant and tasty appetizer that will decorate any table. This dish is both a delicious mushroom dish and not an ordinary egg dish. It will not be difficult to prepare it, but it will appeal to all sophisticated gourmets. Such an appetizer will perfectly replace bored sandwiches on the festive table, pita rolls and other small snacks.
You can stuff eggs simply with finely fried mushrooms, or mushrooms, chopped into a homogeneous mass. In addition, if you have other specimens of mushrooms, then you can use them. For example, porcini mushrooms, honey agarics, chanterelles or oyster mushrooms are perfect. In the winter season, fresh frozen or dried mushrooms are suitable. The amount of mushrooms for stuffing is not needed much, except for the main components, eggs and mushrooms, you only need onions and spices. According to the same recipe, you can also stuff quail eggs.
For a family dinner, boiled potatoes or spaghetti are suitable as a side dish for such a snack. Well, now, let's move on to the step-by-step recipe, and see the accompanying photos of the recipe, as well as the video recipe.
- Caloric content per 100 g - 142 kcal.
- Servings - 10
- Cooking time - 40 minutes
Ingredients:
- Champignons - 300 g
- Onion - 0.5 pcs.
- Garlic - 1 clove
- Vegetable oil - for frying
- Eggs - 5 pcs.
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
- Spices and spices to taste
Cooking eggs stuffed with mushrooms
1. Wash the mushrooms, peel the caps and cut into any shape, since then they will be crushed into a homogeneous mass. If you plan to stuff the eggs with whole mushrooms, then cut them into small cubes.
2. Peel and finely chop onions and garlic.
3. In a frying pan in vegetable oil, fry the mushrooms until transparent. Collect the water that will stand out from them with a scoop, then use it for any other dish, for example, stew or soup.
4. Add the prepared garlic and onion to the mushroom pan.
5. Season the mushrooms and onions with salt, pepper and any spices to taste and fry until golden brown. I use mushroom seasoning, ground ginger and nutmeg powder for flavoring and flavoring.
6. Transfer the mushrooms to a deep, comfortable bowl and use a stationary or hand blender.
7. Grind the mushrooms until smooth.
At the same time, boil the eggs at the same time until steep. Dip them in cold water to cool and clean gently. Then remove the shell, cut into two halves, remove the yolks and add them to the mushroom mass.
8. Stir the mushroom filling until smooth. Adjust the flavor with salt and spices.
9. Prepare boiled egg whites for stuffing.
10. Fill the eggs with the filling, garnish with chopped herbs and serve. If the treat will be consumed immediately after preparation, then wrap it with cling film and keep it in the refrigerator.
See also a video recipe on how to cook eggs stuffed with mushrooms.
