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Eggs Stuffed with Mushroom Cream Recipe

A simple, delicious appetizer idea: eggs stuffed with mushroom cream.
Prep Time10 mins
Cook Time10 mins
Course: Appetizer, Side Dish
Cuisine: European
Servings: 6 servings


  • 10 hard-boiled eggs
  • 150 g mushrooms
  • 100 g cheese
  • 1 tablespoon margarine
  • 10 tomatoes
  • salt
  • pepper
  • garlic


  • Cut one end of the boiled eggs and remove the yolks.
  • Finely chop the mushrooms and mix well with the cheese and margarine until you get a paste.
  • Add salt, pepper, chopped garlic to taste.
  • Fill each egg with mushroom paste.
  • Arrange the stuffed eggs on a plate decorated with mayonnaise, then the egg.
  • Cut small lids from the tomatoes, remove their inside and place each on top of the eggs.
  • Ornate with the chopped greens and lemon slices.