Stuffed mushroom eggs with tomato. Stuffed eggs

Hard-boil the eggs for about seven to ten minutes, transfer to cold water until completely cooled. We drain the water, clean them.

With a sharp knife, cut the eggs across into two parts, trying to make the half with a blunt end a little smaller - this will be a hat.

Pour a liter of water into the pan, put it on fire, let it boil and add 50 grams of black tea. I boiled it for a bit, and then strained the tea water into another pot through a sieve to remove the tea leaves. We take out the yolks from the proteins. We send the lower halves to boil in a saucepan with tea for 15 minutes over medium heat. In the meantime, mash the yolks with a fork with pate. I have a pate immediately with butter, if yours is not like this, then add butter. Instead of butter, you can take mayonnaise, better, of course, homemade.

We take out the painted blanks for mushroom caps from the pan, wash them in cold water. We stuff the white and brown halves with prepared minced meat.

Lay a few sprigs of washed dill on a flat plate. Set the white halves on top with the sharp end up. We carefully put imaginary hats on them - you can slightly press the filling into them with your finger in the very middle.

We have succeeded! These egg mushrooms with a surprise will decorate your holiday table and cheer everyone up!

How easy and quick to prepare beautiful appetizer from eggs told Yulia Kolomiets, recipe and photo of the author.

TO festive table you always want to cook something original, because the main thing is not the amount of money spent, but the fact that the dishes are prepared with soul, and also with imagination.

The New Year is not represented without a Christmas tree. But what if we “grow” porcini mushrooms under the Christmas tree in the middle of winter and snow?

For a snack plate with a Christmas tree and mushrooms, we need eggs (according to the number of participants in the holiday), cheese, cucumbers (canned or fresh), tea bags and filling ingredients, in this case- sprats.

We will prepare strong tea from bags.

Cut hard-boiled eggs into pieces crosswise. One part should be larger than the other (1/3 and 2/3).

Boil small parts in tea, these will be the caps of "fungi". 5-7 minutes of boiling is enough for the caps to turn brown, but keep in mind that they darken as they cool, and at first they will be sandy.

Carefully remove the yolk from the protein and mash with a fork. We will use the yolk in the filling.

The filling can be whatever you like. Eggs can be stuffed with canned food or herring, liver or mushrooms, you can stuff them with any salad. I used sprats. They need to be kneaded, after removing the tails and draining the oil, mix with the yolk, green onion and top with mayonnaise.

We stuff large parts of the egg, these will be the legs of the "fungus".

We cut the cheese and cucumbers into triangles with a long sharp angle, the sizes can be different. We begin to collect a Christmas tree from layers of cheese and cucumber. First, stick a toothpick into a circle of cucumber, cut off from the tip, start stringing triangles on the toothpick. When one toothpick is full, stick the second into the previous layers. The top of the Christmas tree is a cucumber pyramid. Eggs are easy to make, you just need to cover the legs with hats. A few tablespoons of mayonnaise will complete the picture with “snowdrifts”.

Based on eggs, delicious and original-looking snacks are obtained. Even from simple and affordable products you can get tasty and beautiful dish. For example, in the method below, how to cook boletus mushrooms with photos to make everything more clear. You will not be required to recreate this delicacy appetizer.

We will need:

1. boiled eggs

2. a jar of cod liver (you can use sprats easily, but it turns out more tender with the liver)

4. greenery for decoration

Cooking:

So, we take boiled eggs and cut them so that we get 2 parts: 2/3 (thin part) and 1/3 (thicker part). The smaller part will be the hat of our mushroom. Big leg. We take out the egg yolk from the halves into a separate bowl.

While the caps are browning, let's do the stuffing. To do this, add cod liver and mayonnaise to the yolks. Mix everything with a fork

Then we stuff our "bottoms". If there is a small hole left from the yolk, then you can gently enlarge it with a knife.

After the caps have turned brown, we take them out of the tea and let them cool. We start collecting our mushrooms. Put greens on a plate, forming a lawn. We put the “legs” on the greens cut down. We also put a little minced meat in the hats and put the hat on the mushroom leg.

Invite your little one to go to the forest for mushrooms. Yes, not simple, but fabulous! Surprise him with such porcini mushrooms that every kid can eat without fear. This dish looks amazing on any table!

Egg Mushrooms - Preparation:

Previously, this dish was considered a delicacy, eggs, stuffed with mushrooms served as a gourmet appetizer for the festive table. Now this recipe is available to any hostess to diversify her arsenal of dishes. Simple preparation, simple set of products, variety of options performance and original submission made it delicious hearty meal a frequent guest on the tables of knowledgeable hostesses.

Holiday recipes can be used on ordinary weekdays. The abundance of filling options will easily translate the dish from tasty snack into the main, and the originality of the presentation will not leave anyone indifferent.

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

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

Today, from all this variety, we are preparing delicious eggs with mushroom stuffing, great recipe for lovers of forest friends, and the unusual serving of the dish will add to its appetizing.

How to serve the dish

Such a dish looks favorably on a plate of greens, the testicles themselves must be turned into mushrooms with a leg and a hat, decorated with mayonnaise or sauce. Boiled chicken protein hats can be of any color: brown, golden, red, red, which is enough imagination. To do this, they must be boiled in tinted water with tea or onion peel, beets, and so on, depending on the shade you choose.

Another option for making hats - fresh tomatoes, in combination with white mayonnaise dots, improvised fly agarics are obtained. And, of course, real caps of champignons or other mushrooms on a leg of stuffed eggs, very original dish that will brighten up any table.

Quite simple, but no less delicious option- boats: boiled egg cut in half. Quick, satisfying, and for a beautiful serving, you can decorate with herbs, large slices of mushrooms, or, if you have medium-sized mushrooms, then they will look beneficial on top of the filling as a whole.

Classic recipe

How easy is it to make stuffed masterpieces from eggs with mushrooms? The answer to this question will be given to us classic recipe dishes.

Grocery set:

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

For cooking:

1. We wash the eggs under running water, set to boil.
2. We clean the onion from the husk, cut into cubes, fry until golden brown in a pan with oil.
3. We clean the mushrooms, wash them well, remove all stains, cut off the end of the legs. Finely chop and fry with onions. Excess moisture should come out of the mushrooms, but do not overcook, the filling should be juicy.
4. Cool boiled eggs ice water for better shell separability. When they have cooled, carefully peel and cut each testicle in half. Remove the yolk with a teaspoon into our filling. Egg blanks are ready.
5. Salt and pepper the mushroom mass with onions and yolks, add mayonnaise, greens if desired, send to a blender. The filling must be homogeneous.
6. We fill the halves of the proteins with the filling with a teaspoon, beautifully lay them out on a prepared dish or plate. Sprinkle with finely chopped greens on top, eat served.

Eggs stuffed with fragrant dry mushrooms and onions

Wonderful recipe for happy owners dried mushrooms. When preparing eggs (chicken) stuffed with fragrant dried mushrooms, we need a little more time to pre-soak the mushrooms.

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

Recipe set:

• dry mushrooms - 20 gr;
• five chicken eggs;
• onion - 1 piece;
• butter- 40 gr;
• salt, pepper, spices to taste;
• 1 bunch fresh parsley, dill.

The recipe is simple:

1. Cut the boiled eggs in half, remove the yolk.
2. Grind dry mushrooms with a blender, add onion fried in oil and yolks, greens. Salt, pepper and add chopped herbs.
3. We mix the filling, fill our boats. The dish is ready, you can serve it to the table, it remains to add greens on top for beauty.

Eggs stuffed with champignons and cheese, lick your fingers

One of universal recipes in which eggs stuffed with any mushrooms and hard cheese are equally tasty cold and hot. The recipe is outrageously simple, does not take much time, and absolutely everyone will like a hearty appetizer of eggs stuffed with champignons.

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

Learn how to cook delicious, and most importantly, quickly cook this dish, it will help you step by step video recipe:

Eggs stuffed with dried mushrooms: recipe

The recipe will help surprise loved ones with a new dish - a snack of stuffed eggs with dry mushrooms. It is possible to 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:

1. Soak the mushrooms for an hour in boiling water, rinse well and cook for another 30 minutes in salt water.
2. We put the testicles to boil, after washing them, especially homemade ones. After welding, cool completely in cold water.
3. Heat the butter in a frying pan, fry the finely chopped onion in it until half cooked.
4. Dry the soaked mushrooms, finely chop. Saute with onions to remove excess moisture.
5. Peeled testicles must be cut near the narrowest point to form a hat at the boletus. We cook all hats for five minutes with a bag of black tea until they turn brown.
6. The rest of the testicle (the leg of our boletus) is freed from the yolk with a teaspoon.
7. We send the stewed mushrooms with onions to a blender, salt, pepper, mix with yolks and cream. Beat the resulting mixture in a blender, the filling is ready.
8. We fill our legs with stuffing.
9. To serve, we line a plate with greens and beautifully distribute the legs of the mushrooms on it. We cover our legs with brown hats, a delicious clearing is ready.

Eggs stuffed with pickled mushrooms

practical recipe for canned mushrooms from any eggs stuffed with salted pickled mushrooms. Universal cold appetizer for any event. You will like pickled 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;
• greenery for decoration.

Learning to cook:

1. We clean the testicles, cut in half, separate the yolks from the proteins with a teaspoon.
2. Finely chop the mushrooms, rub cheese into them, salt, pepper, add a teaspoon of sugar, lemon juice.
3. clean, cut into small pieces onion, mix with mushrooms and yolk.
4. We pass a couple of cloves of garlic through the garlic maker, mix with the filling. If you see that the mixture is too thick, add a couple of tablespoons vegetable oil until the desired consistency is obtained.
5. We prepare a beautiful dish, which we decorate in advance with herbs: parsley, dill or lettuce.
6. We start our halves of proteins and beautifully distribute them on a plate, bon appetit.

Chanterelle Stuffing Recipe

The unusualness of this recipe is that we can take any eggs from 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, they easily fit on stuffed egg boats.

Ingredients:

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

1. Chanterelles are thoroughly washed, cleaned, boiled in salted water for 40 minutes.
2. Raw eggs must first be boiled hard-boiled, boiled cut in half, take out the yolk.
3. Grate melted cheese, mix it with yolks.
4. We clean, finely three a couple of cloves of garlic.
5. Thoroughly mix the garlic, melted cheese, yolks and mayonnaise, spices to taste.
6. We fill our protein boats with filling, decorate on top with a whole chanterelle, dill, bon appetit.

Eggs stuffed with champignons and ham

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

Grocery set:

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

Video cooking recipe:

Eggs stuffed with white mushrooms

Wonderful snack easy cooking. Eggs stuffed with fried porcini mushrooms will suit any table and event. You can diversify the recipe by stuffing several eggs with any mushrooms, not just porcini or even a mixture of different mushrooms.

• 3-5 chicken eggs;
• small onion - 1 piece;
• big White mushroom- 1 piece;
• spices;
• mayonnaise.

You can see the cooking steps in a 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 hats with cheese, and there will also be hunting sausages, an intriguing composition. Since the eggs themselves are very small, inconvenient in terms of filling, we will 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 gr;
• hunting sausages - 2 pieces;
• onion - 1 piece;
• vegetable oil;
• butter;
• fresh greens;
• sour cream;
• salt, pepper to taste.

Detailed video recipe for cooking:

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