Egg Stuffed Mushrooms

Total Time
Prep 20 mins
Cook 25 mins

Egg-mazining mushrooms !

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Remove stems from mushrooms and set aside for another use.
  3. In medium bowl, stir together eggs, crumbs, cheese, onion, wine, butter, parsley, and garlic salt until well combined.
  4. Fill each mushroom cap with 1 rounded tablespoon of egg mixture.
  5. Place filled caps on lightly greased baking sheet.
  6. Bake until heated through, about 8 to 10 minutes.
  7. Sprinkle with paprika.


Most Helpful

I made this as a main dish, using large portabella caps instead of small mushrooms. It turned out very well, everyone in the family loved them. This one is definitely a keeper!

Rosie_C March 19, 2007

A fabulous, low-fat mushroom-lovers’ recipe which is also very quick to make. And it’s been sitting around on Zaar for over three years - just waiting to be found! For me, a truly serendipitous find: I was checking out recipes already posted before posting a recipe. I subbed a grated tasty cheese for the blue cheese, used wheat germ instead of the breadcrumbs and I added 4 cloves of finely garlic instead of the garlic powder (personal taste preferences). I used wine and fresh parsley and halved the butter – without any adverse effects. And, ever inclined to follow a whim, I also added 1 teaspoon of dried thyme. A delicious blend of flavours! And the paprika – I used sweet paprika – was a great finishing touch. Those I served these to absolutely loved them, and came back for seconds! And they are more than happy for me to make them again, which I’ll certainly be doing! I also found that these mushrooms could be reheated very successfully in the microwave – about 1 minute, wrapped in kitchen paper – for a scrumptious lunch! Yes, I managed to salvage a few for lunches! Thank you for sharing this wonderful recipe!

bluemoon downunder November 25, 2005

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