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 into 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, and decorated 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:

1. Wash the eggs under running water and set to boil.
2. Peel the onion, cut into cubes, and fry until golden brown in a frying pan with oil.
3. 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.
4. 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.
5. 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.
6. 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:

1. Cut the boiled eggs into halves and remove the yolk.
2. Grind the dry mushrooms in a blender, add the onions, yolks and herbs fried in oil. Salt, pepper and add chopped herbs.
3. 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:

1. Soak the mushrooms in boiling water for an hour, rinse well and cook for another 30 minutes in salted water.
2. Let the eggs cook, after washing them first, especially homemade ones. Once cooked, cool completely in cold water.
3. Heat butter in a frying pan, fry finely chopped onion until half cooked.
4. Dry the soaked mushrooms and chop finely. Simmer together with onions to remove excess moisture.
5. 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.
6. We remove the remaining part of the egg (the leg of our boletus) from the yolk with a teaspoon.
7. 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.
8. We fill our legs with the filling.
9. To serve, line a plate with herbs 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:

1. We clean the eggs, cut them in half, and separate the yolks from the whites using a teaspoon.
2. Finely chop the mushrooms, grate cheese into them, salt and pepper, add a teaspoon of sugar and lemon juice.
3. Peel, finely chop the onion, mix with mushrooms and yolk.
4. 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.
5. We prepare a beautiful dish, which we decorate in advance with herbs: parsley, dill or lettuce.
6. 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.

1. We thoroughly wash the chanterelles, clean them, and cook in salted water for 40 minutes.
2. Raw eggs must first be hard-boiled, boiled eggs should be cut in half, and the yolk should be removed.
3. Grate the melted cheese and mix it with the yolks.
4. Peel and finely chop a couple of cloves of garlic.
5. Thoroughly mix garlic, processed cheese, yolks and mayonnaise, spices to taste.
6. 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, 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.

We will need:

1. boiled eggs

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

4. greens for decoration

So, take boiled eggs and cut them so that you get 2 parts: 2/3 (thin part) and 1/3 (thicker part). The smaller part will be the cap of our mushroom. The big one is the leg. Remove the egg yolk from the halves into a separate bowl.

While the caps are browning, let's make the filling. 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, you can carefully use a knife to enlarge it.

After the caps have turned brown, take them out of the tea and let them cool. Let's start picking our mushrooms. Place the greens on a plate, forming a lawn. We place the “legs” on the greens, cut side down. We also put a little minced meat in the caps and put the cap on the mushroom stem.

It will never go unnoticed by your guests.

LIST OF INGREDIENTS

• 5-10 eggs
• 1 can of canned fish
• 1-2 tsp. mayonnaise
• dill greens
• salt pepper
• 3 tea bags

— STEP-BY-STEP RECIPE

To prepare the appetizer, we need to boil the eggs.

Place the boiled eggs in a saucepan, fill them with water until they are completely covered, add salt so that the eggs do not burst during cooking.

Place the pan on the stove and turn it on.

At full power, bring the eggs to a boil, and then reduce the heat and cook them for 9 minutes at medium boil.

Then remove from the stove, cool and peel.

Separately, prepare a strong tea brew.

Pour some water into a small saucepan and add regular black tea bags.

Place the pan on the stove and bring to a boil.

As soon as the tea boils, turn down the heat.

Meanwhile, cut the eggs crosswise into 2 parts.

We cut off 1/3 from the thick edge - these will be the caps of our mushrooms, and most of the egg - these will be the mushroom legs.

Carefully remove the yolks and transfer them to a separate bowl.

We do this with all the eggs.

Place the resulting mushroom caps into strong tea leaves and boil for 10 minutes at low power.

Tea will give our caps a brown color, but this will not affect their taste in any way.

In the meantime, remove the yolks from the future mushroom legs and knead them thoroughly with a fork.

Add any canned fish to the yolks, I use tuna, and thoroughly grind the filling until smooth.

You can also use cod liver, any pate or mushrooms fried with onions as a filling.

Add mayonnaise and pepper to taste, as well as some finely chopped herbs, I use dill.

Mix everything well.

Taste the filling for salt and add more salt if necessary.

The filling is ready.

We fill the future mushroom stems tightly with the resulting mixture.

After 10 minutes, the mushroom caps turned a beautiful brown color.

We take them out onto a plate lined with a napkin and turn them over to drain off excess liquid.

We line a serving dish with herbs, imitate a clearing and place mushroom stems on it.

Lightly fill the caps with filling and place them on the legs.

The remaining filling is perfect for sandwiches.

Surprise your guests with this delicious and mouth-watering appetizer, I wish everyone a bon appetit!

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Appetizer of stuffed eggs “Boletus mushrooms”— VIDEO RECIPE

Appetizer of stuffed eggs “Boletus mushrooms”- PHOTO

Egg-based snacks make tasty and original-looking snacks. Even from simple and affordable products you can get a tasty and beautiful dish. For example, in the method below, how to cook boletus mushrooms with photographs to make everything more clear. You won't need any delicacies to recreate this appetizer.

We will need:

1. boiled eggs

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

4. greens for decoration

Preparation:

So, take boiled eggs and cut them so that you get 2 parts: 2/3 (thin part) and 1/3 (thicker part). The smaller part will be the cap of our mushroom. The big one is the leg. Remove the egg yolk from the halves into a separate bowl.

While the caps are browning, let's make the filling. 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, you can carefully use a knife to enlarge it.

After the caps have turned brown, take them out of the tea and let them cool. Let's start picking our mushrooms. Place the greens on a plate, forming a lawn. Place the “legs” on the greens, cut side down. We also put a little minced meat in the caps and put the cap on the mushroom stem.

Egg snack Mushrooms

These stuffed eggs can be prepared with any filling. This recipe for an egg and liver appetizer.

how to prepare an egg appetizer Mushroom recipe

Ingredients:

• 5 eggs
• 100 grams of liver pate,
• butter,
• dill greens.

Cooking process:

Boil the eggs hard for about seven to ten minutes, transfer to cold water until completely cool. We drain the water and clean them.

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

Pour a liter of water into a pan, put it on the fire, let it boil and add 50 grams of black tea. I boiled it for a while and then strained the tea water into another pan through a sieve to remove the tea leaves. Remove the yolks from the whites. We send the lower halves to cook in a saucepan with tea for 15 minutes over medium heat. Meanwhile, mash the yolks with a fork with the pate. I have pate immediately with butter, if yours is not like that, then add butter. Instead of butter, you can use mayonnaise, preferably homemade, of course.

Remove the colored blanks for mushroom caps from the pan and rinse them in cold water. We fill the white and brown halves with the prepared minced meat.

Place several sprigs of washed dill on a flat plate. Place the white halves on top with the pointed end up. We carefully put imaginary caps on them - you can press the filling into them a little with your finger in the very middle.

We did it all! These surprise egg mushrooms will decorate your holiday table and lift everyone’s spirits!

Yulia Kolomiets told how simply and quickly a beautiful egg appetizer is prepared, recipe and photo by the author.