Mushroom-stuffed Eggs (marguerite Patten) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Eggs, size 1 or 2
8 ounce: Mushrooms, open or button
2 ounce: Butter or margarine,
Salt and black pepper,
GARNISH
3 tbsp: Grated cheese,
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.
Source: Marguerite Pattens Marvellous Meals, Yours Magazine, UK
Source from luhu.jp
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.
Source: Marguerite Pattens Marvellous Meals, Yours Magazine, UK
Source from luhu.jp
Tags
Vegetarian