Mushroom-Stuffed Eggs (Marguerite Patten)

1. 1

   Hard-boil and shell the eggs.

2. 2

   Preheat the oven to 190C/375F, Gas Mark 5.

3. 3

   Wipe and chop halfthe mushrooms finely.

4. 4

   Heat half the butter or margarine, add the chopped mushrooms and cook for 3 minutes.

5. 5

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

6. 6

   Mash the egg yolks and blend with the cooked mushrooms.

7. 7

   Season to taste.

8. 8

   Fill the whites with the mushroom mixture.

9. 9

   Slice the rest of the mushrooms and cook in the remaining butter or margarine.

10. 10

    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.

11. 11

    Sprinkle with grated cheese and serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.