Eggs Stuffed with Mushroom Cream Recipe
A simple, delicious appetizer idea: eggs stuffed with mushroom cream.
Servings: 6 servings
- 10 hard-boiled eggs
- 150 g mushrooms
- 100 g cheese
- 1 tablespoon margarine
- 10 tomatoes
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.