Mushroom Stuffed eggs – Gluten free
Fond of boiled eggs, then here’s an interesting twist of taste you can add to your indulgence. Mushroom stuffed eggs will make for a perfect breakfast delight. Just relish it with a cup of coffee and kick start your day with a happy tummy. Yet another easy and savoury recipe for breakfast, Mushroom Stuffed Eggs also makes for a yummy appetizer. It is a healthy recipe that is loved by people of all ages. You will need minimal and regularly used kitchen ingredients to prepare this delight. Apart from the eggs and mushrooms. Not only does this dish look beautiful but also tastes fabulous. You can serve it to your guests on get-togethers and can also enjoy them as a healthy snack during the day.
- 3 egg
- 1/3 cup butter
- 2 onion
- salt as required
- 1/2 cup mushroom
- 4 sprigs dill leaves
- 3 tablespoon sour cream
- black pepper as required
How to Make it:
Boil the eggs and stir fry the mushrooms. In a large pan, add water and let it come to a boil. Now add the eggs and let them boil for 10 minutes on the clock. Meanwhile, add butter to a pan and let it melt. Add in the sliced mushrooms and onions and let them brown
- Peel the eggs and prepare the filling. Now that the eggs have boiled, add the to ice-cold water and let them cool for 1 minute. Start peeling and separate the yellow from the white. Add the yellow part of the eggs to the mushroom mix and season with salt and pepper.
- Fill in the mixture and serve. Add the sour cream in this mix too and fill this paste-like mixture in the boiled egg whites. Your Mushroom Stuffed Eggs are ready to be served!