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Eggs stuffed with mushrooms

Mushroom-Stuffed Eggs

Creative, striking, appetizing, and delicious! Mushroom-stuffed eggs are a simple appetizer to make. Even so, they'll not only liven up a family lunch or dinner but can easily dress up a holiday table, too! They come together quickly from everyday ingredients.

Natalia Tsybulskaya

Recipe author

Composition / ingredients

Servings:

Eggs

Button mushrooms

150

Onion

Vegetable oil

Sour cream

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 5 g

Fats 58 % 11 g

Carbohydrates 16 % 3 g

135 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make mushroom-stuffed eggs? Gather the ingredients. Use large eggs, ideally farm-fresh — besides their size, they usually have a bright, beautiful yolk.
Step 2:

Peel the onion and cut it into small cubes.
Step 3:

Heat the vegetable oil in a skillet. Any oil works: sunflower, corn, or olive. Add the onion and fry it over low heat for about 5 minutes, until golden.
Step 4:

Wash the mushrooms and cut them into small cubes. I'm using fresh cremini mushrooms, but any mushrooms work, fresh or frozen. If using frozen, thaw them first and drain off the excess liquid.
Step 5:

Add the mushrooms to the onion and fry for another 5–7 minutes, until the mushrooms are fully cooked.
Step 6:

At the end, salt the mushrooms. If you like, pepper them too, or add garlic powder or a minced clove of fresh garlic.
Step 7:

Stir the sour cream into the mushrooms and let the mixture cool a little. You can use mayonnaise instead of sour cream, but keep in mind that it will bump up the calorie count.
Step 8:

Hard-boil the eggs. How do you hard-boil eggs? To keep them from cracking, place them in cold water and set them over low heat. Boil for 9 minutes after the water comes to a boil, then transfer to cold water to cool. The sudden temperature change makes them easier to peel.
Step 9:

Peel the eggs, cut them in half, and remove the yolks.
Step 10:

Mash the yolks with a fork and add them to the mushrooms. Stir to combine. The filling is ready.
Step 11:

Fill the egg-white halves with the filling and serve right away.
Step 12:

Enjoy!

Instead of fresh mushrooms, you can use frozen or dried ones (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms however is convenient (for example, in the microwave on the appropriate setting — check your appliance's manual) and drain the liquid. Or, if the amount of liquid isn't critical to the recipe, use them without thawing. Dried mushrooms should be rinsed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.
Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. To learn how to gauge frying temperature and pick the best oil for the job (and which ones to skip), read more here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the ideal pan for different dishes, read more here.