Eggs stuffed with mushrooms recipes. Eggs stuffed with mushrooms. Step-by-step recipe with photos Recipe for eggs stuffed with mushrooms

1. Wash the mushrooms, peel the caps and cut them into any shape, since they will then be crushed into a homogeneous mass. If you plan to stuff eggs with whole mushrooms, then cut them into small cubes.

2. Peel the onions and garlic and finely chop them.

3. In a frying pan in vegetable oil, fry the mushrooms until transparent. Collect the water that will be released from them with a ladle, so that you can later use it for some other dish, for example, stew or soup.

4. Add prepared onions and garlic to the pan with mushrooms.

5. Season the champignons with onions with salt, pepper and any spices to taste, and fry them until golden brown. I use mushroom seasoning, ground ginger and nutmeg powder as flavoring and aromatic additives.

6. Place the mushrooms in a deep, convenient bowl and take a stationary or immersion blender.

7. Grind the mushrooms until smooth.

At the same time, simultaneously boil the eggs until hard. Place them in cold water to cool and clean thoroughly. Then remove the shell, cut into two halves, remove the yolks and add them to the mushroom mixture.

8. Stir the mushroom filling until smooth. Adjust the taste with salt and spices.

9. Prepare boiled egg whites for stuffing.

10. Fill the eggs with the filling, decorate them with chopped herbs on top and serve. If the treat will be consumed immediately after preparation, then wrap it in cling film and keep it in the refrigerator.

Watch also the video recipe on how to cook eggs stuffed with mushrooms.

Almost every family likes to gather large groups of close relatives and friends to share with them the brightest moments of their lives: holidays, birthdays, anniversaries. A significant role is given to the preparation of the festive table, where a variety of snacks occupy an important place. An excellent option for any holiday event is a snack in the form of eggs stuffed with mushrooms. Needless to say, the taste of this dish is very delicate. In addition, eggs stuffed with mushrooms are prepared very simply and quickly with a minimum set of necessary ingredients.

Porcini mushrooms, chanterelles, boletus mushrooms, and champignons are perfect for this appetizer. You can choose any according to your taste or season. For cooking, it is best to use fresh or pickled ones: they will add an unforgettable taste to the dish, although there are many who like to use dry mushrooms.

Preparing the base for stuffing

Required products and main characteristics:

eggs in the amount of 10 - 12 pcs. for each recipe;
cooking time: 15 – 30 minutes;
number of servings: 10.

Boil the eggs, then cool and cut into halves. These are what we will stuff later.

To prepare the appetizer, it is recommended to use village eggs, the larger the better. To prevent them from bursting during cooking, it is advisable to remove them from the refrigerator several hours before cooking. You can also add a little salt to the water.

There are many recipes for preparing the filling of this appetizer using mushrooms. Let's look at the main ones.

For preparation you will need:

fresh or dried mushrooms (300 g);
1 onion;
salt - to taste;
ground pepper;
vegetable oil;
mayonnaise.

Preparation process:

Fry the chopped onion in a frying pan, then add the chopped mushrooms to it and sauté until fully cooked.
Remove from heat and leave to cool.
Mash the egg yolks on a separate plate with a fork or grind on a fine grater.
After this, mix the resulting mixture with the yolks, salt and pepper.
Season with mayonnaise, fill with egg whites, sprinkle with herbs.
The appetizer is ready.

Required ingredients:

cheese – 180 g;
champignon mushrooms – 350 g;
onions - 2 pcs.;
2 cloves of garlic;
vegetable oil;
3 tbsp. spoons of mayonnaise;
ground pepper;
salt.

Preparation:

Boil the mushrooms and then cool.
Pass the mushroom mixture with onions through a meat grinder.
If you don’t have a meat grinder, grind it by hand.
Grate the cheese, squeeze out the garlic, mix well.
Three yolks on a grater.
Combine mushrooms, cheese, yolk, season with mayonnaise, mix well.
Stuff the egg halves with the mixture.
Pepper and salt.
Serve on the table, first sprinkled with chopped dill.

Eggs stuffed with pickled mushrooms

Ingredients:

pickled mushrooms – 250 g;
2 tbsp. spoons of sour cream;
sugar, salt;
greens: dill, parsley.

Technology:

Grind the yolks using a grater or fork.
Mix with pickled mushrooms.
Add a little sugar and salt.
Season with sour cream.
Fill the egg halves.
Sprinkle with herbs.
The appetizer is ready.

Eggs stuffed with chanterelles

Required Products:

chanterelles 170 g;
1 clove of garlic;
sour cream 3 tbsp. spoons;
vegetable oil;
bulb.

Cooking process:

Boil the chanterelles, cool them, chop them finely.
Sauté the chopped onion for 6 minutes, add the chanterelles to it and continue frying for another 8 minutes.
Grind the yolks on a fine grater.
Send them the fried mushroom mixture with onions, squeeze out the head of garlic, season with sour cream, mix everything well.
Chop the whites with the resulting filling.

Eggs stuffed with champignons and ham

Products:

champignons – 180 g;
ham – 170 g;
garlic – 2 cloves;
salt, ground black pepper;
cheese 160 – 180 g;
mayonnaise – 2 – 3 tbsp. spoons;
vegetable oil;
fresh dill – 10 – 15 g.

Recipe:

Finely chop the champignons and ham.
Fry the mushrooms in a frying pan, after 5 minutes add the ham to them, sauté for another 6 minutes.
Grind the yolks, grate the cheese, squeeze the garlic into them.
Mix all products, season with mayonnaise.
Chop the egg whites.
Sprinkle with dill.

You can additionally fry the yolks: this will give the dish an unusual taste. It’s better to prepare a snack at the last moment, especially since it won’t take much time.

If dry mushrooms are used for cooking, they must be soaked in cold water for 1 - 1.5 hours before cooking.

Eggs stuffed according to these recipes will be an excellent decoration for any table. They can be prepared not only during family events, but also for a variety of buffets, snacks during a business lunch, and business events.

Previously, this dish was considered a delicacy; eggs stuffed with mushrooms were served as a delicious appetizer for the holiday table. Now this recipe is available to any housewife to diversify her arsenal of dishes. Simple preparation, a simple set of products, a variety of execution options and an original presentation have made this tasty, hearty dish a frequent guest on the tables of knowledgeable housewives.

Holiday recipes can also be used on regular weekdays. The abundance of filling options will easily transform the dish from a tasty appetizer to a main dish, and the originality of the presentation will not leave anyone indifferent.

There are many options for fillings: fish, meat, liver, vegetables. With cheese, sour cream, mayonnaise. With sauce, with gravy, with garlic, onions and herbs, in general, as much as your imagination allows. Each of these recipes uses egg yolks, so there is no waste in this dish, everything will go to future use.

For the most fun and resourceful people, we provide a video recipe for assorted stuffed eggs. Five different fillings in one dish:

Today, from all this variety, we are preparing a delicious dish of eggs with mushroom filling, an excellent recipe for lovers of forest friends, and the unusual presentation of the dish will add appetizing to it.

How to serve the dish

This dish looks good on a plate of greens; the eggs themselves must be turned into boletus mushrooms with a stem and a cap, garnished with mayonnaise or sauce. Hats made from boiled chicken protein can be of any color: brown, golden, red, red, whatever your imagination allows. To do this, they need to be boiled in colored water with tea or onion peels, beets, and so on, depending on the shade you choose.

Another option for making caps is fresh tomatoes; in combination with white mayonnaise dots, you get improvised fly agarics. And, of course, real champignon or other mushroom caps on a stalk of stuffed eggs, a very original dish that will decorate any table.

A very simple, but no less tasty option is boats: a boiled egg cut in half. It’s quick, satisfying, and for a beautiful presentation, you can decorate it with herbs, large slices of mushrooms, or, if you have small mushrooms, then they will look great on top of the filling.

Classic recipe

How to make stuffed egg masterpieces with mushrooms very easily? The answer to this question will be provided by a classic dish recipe.

Product set:

mushrooms;
several chicken eggs;
oil, vegetable or butter;
bulb;
raw carrots;
fresh herbs;
mayonnaise;
spices.

For preparation:

Wash the eggs under running water and set to boil.
Peel the onion, cut into cubes, and fry until golden brown in a frying pan with oil.
We clean the mushrooms, wash them thoroughly, remove all stains, and cut off the end of the stems. Chop finely and fry along with the onion. Excess moisture should come out of the mushrooms, but do not overcook, the filling should be juicy.
We cool the boiled eggs in ice water for better separation of the shell. When they have cooled, carefully peel and cut each egg in half. We remove the yolk with a teaspoon into our filling. The egg preparations are ready.
Salt and pepper the mushroom mixture with onions and yolks, add mayonnaise and herbs if desired, and place in a blender. The filling should be homogeneous.
Fill the egg white halves with the filling using a teaspoon and place them beautifully on a prepared dish or plate. Sprinkle finely chopped herbs on top and serve.

Eggs filled with aromatic dried mushrooms and onions

A wonderful recipe for the lucky owners of dried mushrooms. When preparing eggs (chicken) stuffed with aromatic dried mushrooms, we will need a little more time to pre-soak the mushrooms.

You can pour them with cold water the night before or with boiling water for an hour before cooking, and then boil them in salted water until completely soaked. Eggs stuffed not only with mushrooms, but also with green onions are very tasty.

Set of products for the recipe:

dry mushrooms – 20 g;
five chicken eggs;
onion – 1 piece;
butter – 40 g;
salt, pepper, spices to taste;
1 bunch of fresh parsley, dill.

The recipe is simple:

Cut the boiled eggs into halves and remove the yolk.
Grind the dry mushrooms in a blender, add the onions, yolks and herbs fried in oil. Salt, pepper and add chopped herbs.
Mix the filling and fill our boats. The dish is ready, you can serve it, all you have to do is add some greenery on top for beauty.

Finger-licking eggs stuffed with mushrooms and cheese

One of the universal recipes, in which eggs stuffed with any mushrooms and hard cheese are equally tasty cold or hot. The recipe is incredibly simple, it won’t take much time, and absolutely everyone will like this hearty appetizer of eggs stuffed with champignons.

five eggs;
fresh green onions;
four large champignons;
hard cheese – 50g;
mayonnaise, tablespoon;
spices.

A step-by-step video recipe will help you learn how to cook this dish deliciously, and most importantly, quickly:

Eggs stuffed with dried mushrooms: recipe

The recipe will help you surprise your loved ones with a new dish - an appetizer of stuffed eggs with dry mushrooms. You can add cheese, sour cream or cream, mayonnaise and garlic to your taste. A special serving in the form of boletus mushrooms will decorate your dish.

List of ingredients:

several fresh chicken eggs;
black tea;
dried mushrooms;
sour cream;
bulb onions;
butter;
spices;
dill or parsley.

Step-by-step preparation:

Soak the mushrooms in boiling water for an hour, rinse well and cook for another 30 minutes in salted water.
Let the eggs cook, after washing them first, especially homemade ones. Once cooked, cool completely in cold water.
Heat butter in a frying pan, fry finely chopped onion until half cooked.
Dry the soaked mushrooms and chop finely. Simmer together with onions to remove excess moisture.
The peeled testicles must be cut near the narrowest point to form the cap of the boletus. Boil all the caps for five minutes along with a bag of black tea until they turn brown.
We remove the remaining part of the egg (the leg of our boletus) from the yolk with a teaspoon.
Place the stewed mushrooms and onions in a blender, add salt and pepper, and mix with yolks and cream. Beat the resulting mixture in a blender, the filling is ready.
We fill our legs with the filling.
To serve, line a plate with greens and beautifully distribute the boletus legs on it. We cover our legs with brown caps, the appetizing meadow is ready.

Eggs stuffed with pickled mushrooms

A practical recipe for canned mushrooms from any eggs stuffed with salted pickled mushrooms. A universal cold appetizer for any event. You will like marinated mushrooms in this version.

Products:

canned mushrooms;
several boiled chicken eggs;
sausage cheese;
garlic;
salt, pepper to taste;
bulb onions;
vegetable oil;
sugar;
vinegar or lemon juice;
greens for decoration.

Learning to cook:

We clean the eggs, cut them in half, and separate the yolks from the whites using a teaspoon.
Finely chop the mushrooms, grate cheese into them, salt and pepper, add a teaspoon of sugar and lemon juice.
Peel, finely chop the onion, mix with mushrooms and yolk.
Pass a couple of cloves of garlic through a garlic press and mix with the filling. If you see that the mixture is thick, add a couple of tablespoons of vegetable oil until the required consistency is obtained.
We prepare a beautiful dish, which we decorate in advance with herbs: parsley, dill or lettuce.
We fill our egg white halves and distribute them beautifully on the plate, bon appetit.

Recipe with chanterelle filling

The unusual thing about this recipe is that we can take any eggs and do not stuff them with chanterelles, but decorate them with whole mushrooms on top. It looks very attractive, the chanterelles are small in size and easily fit on stuffed egg boats.

Ingredients:

chanterelles;
several eggs;
processed cheese;
garlic;
mayonnaise;
spices;
fresh dill.

We thoroughly wash the chanterelles, clean them, and cook in salted water for 40 minutes.
Raw eggs must first be hard-boiled, boiled eggs should be cut in half, and the yolk should be removed.
Grate the melted cheese and mix it with the yolks.
Peel and finely chop a couple of cloves of garlic.
Thoroughly mix garlic, processed cheese, yolks and mayonnaise, spices to taste.
We fill our protein boats with filling, decorate the top with a whole chanterelle, dill, bon appetit.

Eggs stuffed with champignons and ham

One of the unusual recipes is an assortment of colorful eggs stuffed with ham and mushrooms. Boiled, peeled eggs are boiled with a bag of black tea, beets or any other food coloring, which gives the dish an original rainbow coloring. If you don't have time to color the whites, this recipe works for regular, standard white eggs.

Product set:

six eggs;
smoked ham;
fried champignons with onions;
fresh parsley;
ground white pepper;
mayonnaise;
salt.

Video recipe:

Eggs stuffed with porcini mushrooms

A wonderful, easy to prepare snack. Eggs stuffed with fried porcini mushrooms are suitable for any table and event. You can diversify the recipe by filling several eggs with any mushrooms, not just white ones, or even a mixture of different mushrooms.

3-5 chicken eggs;
small onion - 1 piece;
large white mushroom - 1 piece;
spices;
mayonnaise.

You can see the cooking steps in the step-by-step video recipe:

Recipe for stuffed quail eggs

The secret of this recipe is that stuffed quail eggs will be baked in the oven in champignon caps with cheese, and there will also be hunting sausages, an intriguing composition. Since the eggs themselves are very small and inconvenient in terms of filling, we stuff the champignons with them, which in combination with cheese will give a unique, original taste.

Products:

large champignons - 9 pieces;
nine quail eggs;
hard cheese – 50 g;
hunting sausages – 2 pieces;
onion – 1 piece;
vegetable oil;
butter;
fresh herbs;
sour cream;
salt and pepper to taste.

Detailed video recipe for preparing the dish:

If you have your own interesting original recipe for this dish or you have modified ours, share your achievements with our subscribers in the comments. Save recipes to bookmarks and share them with friends. All the best.

Eggs are stuffed with a variety of fillings, but mushrooms are a classic. The appetizer is quick to prepare and fits well on the table.

The simplest recipe

Eggs stuffed with mushroom filling

The standard option for preparing mushroom filling for eggs is to mix mushrooms and yolks fried with onions. The filling turns out to be a bit dry, so sauce, such as sour cream, is added to it.

To prepare the dish you need:

150 grams of mushrooms.
Large onion.
A couple of carrots.
A dozen eggs.
Mayonnaise and greens.

Cooking time is 35-45 minutes.

Recipe for eggs stuffed with mushrooms

Wash the eggs and boil them. After 7-10 minutes. After boiling, move the pan under cold water pressure.
Place the frying pan on the stove and start heating it with oil.
Wash and peel the onions and carrots. Grind them and start frying.
Wash and cut the mushrooms and add them to the vegetables. After 20 minutes of frying, grind the mixture with a blender.
Peel the eggs, cut and remove the yolks.
Grate the yolks, mix with mushrooms and vegetables.
Add the filling.
Stuff the eggs and garnish with fresh herbs.

Eggs stuffed with mushrooms and cheese

The recipe differs slightly from the classic one. Grated cheese covering the mushroom filling adds a subtle flavor. To create the dish you will need:

A dozen eggs.
200 grams of cheese.
400 grams of mushrooms.
Two medium onions.
A pair of garlic teeth.
Mayonnaise and salt.

The duration of cooking the filling and subsequent stuffing will take about 45 minutes.

Recipe for eggs stuffed with mushrooms, with photo

Eggs stuffed with dry mushrooms

Eggs stuffed with dried mushrooms

Instead of fresh or canned mushrooms, dried ones are suitable. Required ingredients:

A dozen eggs.
60 grams of dried mushrooms.
1-2 cloves of garlic.
Two small onions.
Mayonnaise.
Salt and spices.

Together with the duration of cooking dried mushrooms, the process will take about 130-140 minutes.

Eggs stuffed with dry mushrooms - recipe with photos

Boil the mushrooms: pour boiling water over them for 30 minutes, then boil in clean water for 40 minutes.
During this period of time, boil the eggs and fry the onions.
Grind the mushrooms and onions in a blender.
Cut the eggs in half. Grate the extracted yolks and garlic and add to the mixture.
Season the filling, add spices and salt, mix thoroughly.
Stuff the eggs and serve.

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