Egg Stuffed Mushrooms

Egg-mazining mushrooms !

Ready In:
45mins
Yields:
Units:

ingredients

directions

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

@Lorac
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@Lorac
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"Egg-mazining mushrooms !"

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  1. Rosie_C
    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!
  2. bluemoon downunder
    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!
  3. bluemoon downunder
    A fabulous, low-fat mushroom-lovers recipe which is also very quick to make. And its 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 Ill 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!
  4. Lorac
    Egg-mazining mushrooms !
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