Eggs stuffed with mushrooms is a tasty and easy to prepare snack. A win-win.
Cooking time 30 minutes
Frozen porcini mushrooms or champignons 200 g
Eggs 5 pcs
Onion 1 pc
Vegetable oil 2-3 tbsp. l.
Dill (greens) 1 bunch
Mayonnaise 1 tbsp l.
Lettuce leaves for decoration
Salt to taste
Pepper to taste
Defrost the mushrooms and drain off excess water.
Fry finely chopped onions in a frying pan in vegetable oil.
Add mushrooms and cook for 5-7 minutes over low heat. Add salt and pepper to taste.
Boil eggs until tender, cool and peel. Cut into halves.
Remove the yolks. In a bowl, combine the egg yolks, fried mushrooms and onions, finely chopped dill and mayonnaise. Stir well.
Stuff the egg halves with mushroom filling.
Put on a platter with lettuce leaves.
Eggs stuffed with mushrooms are ready. Can be served with a festive table.