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Stuffed Eggs with Mushrooms Recipe
|Button mushrooms||250 Gram|
|Anchovy fillets||6 , chopped|
|Finely chopped shallot||1 Tablespoon|
|Red caviar||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 2121 Calories from Fat 1723
% Daily Value*
Total Fat 191 g294.1%
Saturated Fat 29.6 g148%
Trans Fat 0 g
Cholesterol 2563.5 mg
Sodium 3768.3 mg157%
Total Carbohydrates 16 g5.4%
Dietary Fiber 2.5 g10.1%
Sugars 8.3 g
Protein 87 g174.4%
Vitamin A 60.8% Vitamin C 10.8%
Calcium 44.1% Iron 81.9%
*Based on a 2000 Calorie diet
Plunge into cold water, shell when cold.
Poach mushrooms in salted water for 5 minutes.
Drain and cool.
Select 24 good shaped mushrooms for garnishing.
Chop remaining mushrooms finely.
Cut 12 eggs in halves lengthways and carefully remove yolks.
Chop the remaining eggs finely.
Mix egg yolks, chopped eggs, mayonnaise, anchovies, shallot, chopped mushrooms and salt and pepper to taste.
Spoon mixture into the egg halves.
Place stuffed eggs on a serving plate and top with reserved mushrooms.
Garnish with red caviare and serve.