Stuffed Eggs with Mushrooms
A wonderful appetizer with a delicate and aromatic filling. Any mushrooms, fresh or frozen, can be used as a base (frozen honey agarics were used in this recipe). If using frozen ones, defrost them beforehand and remove excess liquid. This amount of ingredients makes 7-10 servings.
- Total cooking time
- not set
- Number of servings
- 7
- Recipe difficulty
- 3 / 5
Ingredients
for 7 servings
- eggs 7-10
- mushrooms 150 g
- onion 150 g
- carrot 150 g
- mayonnaise
- greens to taste
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 15
Finely chop the onion.
Step 2 of 15
Grate the carrot on a fine grater.
Step 3 of 15
Chop the greens.
Step 4 of 15
Cut the eggs into two halves.
Step 5 of 15
Remove the yolks.
Step 6 of 15
Grate the yolks on a fine grater.
Step 7 of 15
Sauté the onion in vegetable oil.
Step 8 of 15
Add the carrot and sauté.
Step 9 of 15
Add the mushrooms, salt, and pepper. Fry for 20–25 minutes. Let cool.
Step 10 of 15
Transfer the mushrooms with onion and carrot to a blender.
Step 11 of 15
Blend the mixture.
Step 12 of 15
Add the yolks and mix.
Step 13 of 15
Add the greens and mix.
Step 14 of 15
Add a little mayonnaise and mix.
Step 15 of 15
Fill the egg halves with the finished mixture.