egg, cheese and onion stuffed mushrooms

Using leftovers from your kitchen it’s a great opportunity to step out of the box and use some ingredients in a different way than usually. I had three large flat mushrooms and hard boiled eggs that I cooked for a salad that I didn’t make. I was also baking something else and had a bit room on the baking tray. That’s a great opportunity to take advantage of that and make stuffed mushrooms. Nowadays it would be a waste to heat up an oven only for three mushrooms, wouldn’t it?

Obviously if you have more mushrooms and more people to feed, feel free to multiply the amounts of ingredients and fill up the baking tray with these egg, cheese and onion stuffed mushrooms. If you have more patience than me, you can use small cup mushrooms and stuff them exactly in the same way. Small mushrooms will be great as an appetiser for a garden party or any party actually. They can be eaten hot or cold.

Big mushrooms in my opinion tastes better hot, straight from the oven. They will be a great meal on the hot Summer days when you’re not really hungry.

Stuffed mushrooms are also low in carb, so for all of you on a ketogenic diet they might be another good idea how to use eggs and mushrooms. Mushrooms were always considered as nutritionally useless as they contain mostly water. But studies showed that they are actually great source of vitamins B (thiamine, riboflavin, niacine, pantothenic acid), vitamin D (if they grow in the UV light), also phosphorus and potassium.

I used medium cheddar cheese for this recipe, but any stronger flavoured cheese will be great. Mozzarella or other delicate cheese might be to insipid here. Also if you like it more on the spicy side you can add some chilli flakes or cayenne pepper instead of black pepper.

Garnish with some freshly chopped spring onions and aromatic cherry tomatoes and delicious meal is ready in minutes!


egg, cheese and onion stuffed mushrooms


INGREDIENTS:

  • 3 large flat mushrooms (also called jumbo mushrooms)
  • 2 large hard boiled eggs
  • handful of grated hard cheese (cheddar, emmental, gouda)
  • 1 tbsp mayonnaise
  • 1 small brown onion
  • spring onions for garnish
  • pinch of salt
  • freshly ground black pepper

DIRECTIONS

I always peel the skin from a mushroom cup instead of rinsing it under the water. So it’s not going to soak the water and become soggy. Remove the stems, chop them and keep for stuffing.

Finely chop hard boiled eggs, also chop one small brown onion. Combine them both adding a spoonful of mayo, pinch of salt and freshly ground pepper. Then add mushroom stems and grated cheese of your choice.

Fill up the mushrooms, sprinkle with additional cheese and bake in 180-200°C until cheese melts and becomes slightly golden. Remove from the oven, garnish with some spring onions and serve.

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PUMPKIN SEASON IS COMING…

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