Mushroom-Stuffed Eggs (Marguerite Patten)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 8 | ounces |
mushrooms
open or button |
|
| 2 | ounces |
butter
or margarine |
|
| 1 | x |
salt and black pepper
|
*
|
| Garnish | |||
| 3 | tablespoons |
cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 231.2 | ml/g |
mushrooms
open or button |
|
| 57.8 | ml/g |
butter
or margarine |
|
| 1 | x |
salt and black pepper
|
*
|
| Garnish | |||
| 45 | ml |
cheese
grated |
|
Directions
Hard-boil and shell the eggs.
Preheat the oven to 190C/375F, Gas Mark 5.
Wipe and chop halfthe mushrooms finely. Heat half the butter or margarine, add the chopped mushrooms and cook for 3 minutes. Cut each egg in half lengthways; scoop out the egg yolks with a teaspoon. Mash the egg yolks and blend with the cooked mushrooms. Season to taste. Fill the whites with the mushroom mixture. Slice the rest of the mushrooms and cook in the remaining butter or margarine. Place the sliced mushrooms in a ilat layer in an ovenproof dish, arrange the eggs on the bed of mushrooms and bake for 5 to 10 minutes. Sprinkle with grated cheese and serve immediately
