Mushroom-Stuffed Eggs (Marguerite Patten) Recipe

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Mushroom-Stuffed Eggs (Marguerite Patten) Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

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  • Antipasto (Italy)


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Mushroom-Stuffed Eggs (Marguerite Patten)

 

Ingredients

4 eggs - size 1 or 2
8 oz mushrooms, open or button
2 oz butter or margarine
1 salt and black pepper

GARNISH

3 tbsp grated cheese



 

Preparation

Hard-boil and shell the eggs. Preheat the oven to 190C/375F, Gas Mark
5. Wipe and chop halfthe mushrooms finely. Heat half the butter or
margarine, add the chopped mushrooms and cook for 3 minutes.

Cut each egg in half lengthways; scoop out the egg yolks with a
teaspoon.

Mash the egg yolks and blend with the cooked mushrooms. Season to
taste. Fill the whites with the mushroom mixture. Slice the rest of
the mushrooms and cook in the remaining butter or margarine. Place
the sliced mushrooms in a ilat layer in an ovenproof dish, arrange
the eggs on the bed of mushrooms and bake for 5 to 10 minutes.
Sprinkle with grated cheese and serve immediately.

Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK

 

 

Servings: 4

 

 

 

 


 

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