How To make Mushroom Stuffed Egg Bake
6 hard-cooked eggs,
peeled and halved
3 tablespoons butter, :
at room temperature
1 tablespoon Worcestershire sauce
2 cups finely-chopped mushrooms, 2 cup Mushroom Duxelles
-or 1 ounce dried mushrooms, plumped in wa -- and draine 1/2 teaspoon salt
1/2 teaspoon cayenne
Sauce: 1/2 stick butter
3 tablespoons flour
1 1/2 cups milk
1/2 cup grated Swiss cheese
1/2 cup dry breadcrumbs
Preheat the oven to 350 degrees F. Butter a 10- to 12-inch oval gratin dish. Remove the yolks from the hard-cooked eggs and blend them with the butter, Worcestershire sauce, mushrooms, salt, and cayenne. Spoon the yolk mixture into the egg whites and place them in the buttered casserole. (The dish can be refrigerated up to 3 days at this point.) To make the sauce, melt 3 tablespoons of the butter over low heat. Stir in the flour to make a roux, and cook until lightly browned, about 4 minutes. Add the milk all at once and whisk until thickened and bubbly. Add the Swiss cheese and stir over low heat until melted; do not boil. (The sauce may be made several days in advance and refrigerated, covered with plastic wrap.) Pour the sauce over the stuffed eggs. Melt the remaining tablespoon of butter in a small skillet or microwave. Add the breadcrumbs, and toss to combine. Sprinkle the buttered breadcrumbs over the eggs and bake 20 minutes. Serve at once.
Serves 4
How To make Mushroom Stuffed Egg Bake's Videos
Breadcrumb Stuffed Mushrooms Recipe - Laura Vitale - Laura in the Kitchen Episode 330
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Egg stuffed mushrooms: a tasty idea to try for dinner or breakfast!
A portobello mushroom with a deep cavity and high edge is a natural shape to hold an egg!A delicious idea to try for dinner or breakfast!
INGREDIENTS
6 large cremini mushrooms; 6 eggs; salt and pepper; 40 g (½ cup) cheese; 2 tbsp chopped parsley.
METHOD
Clean mushrooms and remove the stem from each cap.
Season mushroom caps with salt, pepper and add parsley on top.
Top with cheese and eggs, add more salt and pepper, then bake at 190°C/375°F for 20 minutes.
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SUPER EASY STUFFED PORTOBELLO MUSHROOM
Mushroom, cheese and Italian sausage it can't go any better.
Super easy recipe all you need is:
-Portobello Mushroom 4
-Italian Sausage 2
-Garlic 4 Cloves
-Onion 1/8 Chopped
-Parsley
-Mozzarella Cheese
-Havarti Cheese
-Sea Salt
-Black Pepper
-Butter
These Giant Stuffed Mushrooms Are Truly Mouthwatering
Giant Stuffed Mushrooms
Bookmark Recipe:
Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.
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Though mushrooms don't have the best reputation, we hope the skeptics among you will give them second chance after checking out this recipe. As with any food, it's all about the preparation: those of you who are used to a gray-colored, slimy mush are in for a pleasant surprise, because our recipe combines the wonderfully dense meatiness of the mushroom with a delicious creamy filling. Trust us — there's not a pot of boiling water in sight!
You'll Need (for 3):
- 3 large mushrooms (e.g. portobello mushrooms)
- 3 tbsp olive oil
- 4 cups baby spinach
- 1 garlic clove, chopped up
- 3/5 cup mozzarella, shredded
- 5/6 cup cheddar, shredded
- 1/2 cup cream cheese
- 2 tbsp bread crumbs
- 1 egg
Here's How:
1. Hollow out the mushrooms by removing the stalk and gills. Then brush olive oil onto the mushroom caps, both inside and outside.
2. To prepare the filling, chop up the spinach and mix it with all the other ingredients.
3. Spoon the filling into the three mushrooms and flatten the top. The mushrooms are baked at 360°F for 12 minutes.
Classic Cheese & Mushroom Omelette | Breakfast Recipe
Cheese & Mushroom Omelette by Chef Vineet Bhatia
1 clove garlic , chopped
50g mushroom, finely sliced
2 tablespoon grated cheese
2 large free-range eggs
Salt
Black pepper powder
Oil
Heat a tablespoon oil in a pan to medium heat add chopped garlic, sauté for 30 seconds and add the sliced garlic.
Sauté the mushrooms for a couple of minutes to soften. Season with salt & pepper, transfer to a bowl.
In a bowl whisk the eggs until they become smooth.
Heat oil in a pan and pour in the egg mixture, stir the egg on medium heat till the eggs firm up but not scrambled. Season with salt & pepper.
Lower the heat and add the cooked mushrooms, top with grated cheese and let the eggs cook for a couple of minutes.
I prefer my eggs slightly brown, if you like your eggs uncoloured or slightly softer than remove the pan from the heat and don’t cook the eggs for long.
Lightly run the spatula under the eggs to loosen it from the pan and fold it over the filling.
I also like to have the filling to be seen, so don’t fold the eggs completely. Feel free to cover the eggs & conceal the filling if you like.
Garnish with coriander or parsley sprig.
#cheftraveller #chefvineet #vineetbhatia
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Best Mini Quiche Recipe - Mushroom Spinach and Feta Mini Quiches
This quiche recipe with mushroom, spinach, and feta will surely be the star of the show at any breakfast or brunch you serve up. Quiche's are traditionally a French tart with custard filling, but you won't need any complicated pastry dough for this recipe. To make this easy savory bite, you'll just add mushroom, spinach, and feta cheese to your custard batter and ladle a generous amount into a baking tin before sticking them in the oven.
Recipe: