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Mushroom-Stuffed Eggs (Marguerite Patten)

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Submitted by jfhm11

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 4
LARGE LARGE EGGS
8 231.2
OUNCES ML/G MUSHROOMS
open or button
2 57.8
OUNCES ML/G BUTTER
or margarine
Garnish
3 45
TABLESPOONS 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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 198 84% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 248mg 83%
Sodium 189mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 16g
Vitamin A 13% Vitamin C 0%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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