How To make Mushroom Stuffed Egg Bake
6 hard-cooked eggs,
peeled and halved
3 tablespoons butter, :
at room temperature
1 tablespoon Worcestershire sauce
2 cups finely-chopped mushrooms, 2 cup Mushroom Duxelles
-or 1 ounce dried mushrooms, plumped in wa -- and draine 1/2 teaspoon salt
1/2 teaspoon cayenne
Sauce: 1/2 stick butter
3 tablespoons flour
1 1/2 cups milk
1/2 cup grated Swiss cheese
1/2 cup dry breadcrumbs
Preheat the oven to 350 degrees F. Butter a 10- to 12-inch oval gratin dish. Remove the yolks from the hard-cooked eggs and blend them with the butter, Worcestershire sauce, mushrooms, salt, and cayenne. Spoon the yolk mixture into the egg whites and place them in the buttered casserole. (The dish can be refrigerated up to 3 days at this point.) To make the sauce, melt 3 tablespoons of the butter over low heat. Stir in the flour to make a roux, and cook until lightly browned, about 4 minutes. Add the milk all at once and whisk until thickened and bubbly. Add the Swiss cheese and stir over low heat until melted; do not boil. (The sauce may be made several days in advance and refrigerated, covered with plastic wrap.) Pour the sauce over the stuffed eggs. Melt the remaining tablespoon of butter in a small skillet or microwave. Add the breadcrumbs, and toss to combine. Sprinkle the buttered breadcrumbs over the eggs and bake 20 minutes. Serve at once.
Serves 4
How To make Mushroom Stuffed Egg Bake's Videos
Portobello Mushroom Caprese
This is a favorite in the kitchen. It's easy to make, aromatic, and surprisingly light. An ideal dish for vegetarians or when you're ready for a meat break.
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Recipe below:
Preheat oven to 400°F.
1. In a saucepan combine 1/2 stick of butter, 3 minced garlic cloves, salt and pepper to taste (usually just a pinch). Using medium low heat, cook down the butter and garlic until fragrant, about 3-4 minutes.
2. Remove the stems from the mushrooms and brush each side with the garlic butter sauce.
3. Halve about 10-12 grape tomatoes, halve 8 oz of buffalo mozzarella and julienne about 10 basil leaves. Set aside a pinch or two of basil for garnish.
4. Divide the tomatoes, cheese, and basil equally between the mushrooms. Cook in oven for about 10-12 minutes or until tender.
5. Wipe down your saucepan, add 1/4 cup balsamic vinegar and 2 teaspoons of brown sugar on medium low heat. Let it reduce until it's a syrup consistency, about 4-5 minutes. Once reduced, remove from heat.
Remove mushrooms from oven and drizzle the balsamic over the top (add your extra basil atop for a garnish if you'd like). Serve immediately.
How to Make Egg-Stuffed Portobello Mushrooms, Steak and Broiled Tomatoes with Oil + Vinegar | Rac…
Watch Rachael show you how to make a hearty BLD (breakfast, brunch, lunch or dinner) meal: steak with egg-filled mushrooms + broiled tomatoes.
Mushroom Duplex Recipe - Juicy & Crunchy Cafe Style Stuffed Mushrooms Starter - CookingShooking
Friends, today let's make MushroomDuplex Recipe which is a famous Cafe Style starter made with stuffed mushrooms - super crisp from out, juicy mushrooms in with a cheesy spicy stuffing!
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Ingredients:
Mushroom - 300g / 20 pieces
Water - 3 cups + more to boil
Salt - 1 heaped tsp to clean mushroom
Stuffing:
Oil - 1 tbsp
Onion - 1
Garlic - 4-5
Ginger - 1 inch
Capsicum - 1/2 medium size
Mushroom Stalks - 10
Salt - to season
Chat Masala - 1/2 tsp
Garam Masala - 1/4 tsp
Black Pepper Powder - 1/2 tsp
Red Chili Flakes - 1/2 tsp
Coriander Leaves - 1 tbsp
Cumin Powder - 1/2 tsp
Cheese - 50g
For Crunchiness:
Maida & Corn Starch - 3 heaped spoons each
Salt - to taste
Water - to make a batter
Bread Crumbs - 1 cup (mixed with 1 tbsp chili flakes)
Oil - to fry
Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
Website: |
Fb:
Blog:
These Giant Stuffed Mushrooms Are Truly Mouthwatering
Giant Stuffed Mushrooms
Bookmark Recipe:
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Though mushrooms don't have the best reputation, we hope the skeptics among you will give them second chance after checking out this recipe. As with any food, it's all about the preparation: those of you who are used to a gray-colored, slimy mush are in for a pleasant surprise, because our recipe combines the wonderfully dense meatiness of the mushroom with a delicious creamy filling. Trust us — there's not a pot of boiling water in sight!
You'll Need (for 3):
- 3 large mushrooms (e.g. portobello mushrooms)
- 3 tbsp olive oil
- 4 cups baby spinach
- 1 garlic clove, chopped up
- 3/5 cup mozzarella, shredded
- 5/6 cup cheddar, shredded
- 1/2 cup cream cheese
- 2 tbsp bread crumbs
- 1 egg
Here's How:
1. Hollow out the mushrooms by removing the stalk and gills. Then brush olive oil onto the mushroom caps, both inside and outside.
2. To prepare the filling, chop up the spinach and mix it with all the other ingredients.
3. Spoon the filling into the three mushrooms and flatten the top. The mushrooms are baked at 360°F for 12 minutes.
Egg stuffed mushrooms: a tasty idea to try for dinner or breakfast!
A portobello mushroom with a deep cavity and high edge is a natural shape to hold an egg!A delicious idea to try for dinner or breakfast!
INGREDIENTS
6 large cremini mushrooms; 6 eggs; salt and pepper; 40 g (½ cup) cheese; 2 tbsp chopped parsley.
METHOD
Clean mushrooms and remove the stem from each cap.
Season mushroom caps with salt, pepper and add parsley on top.
Top with cheese and eggs, add more salt and pepper, then bake at 190°C/375°F for 20 minutes.
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Creamy Spinach-Stuffed Mushrooms
Here is what you'll need!
Creamy Spinach-Stuffed Mushrooms
Serves 5 (makes 20 mushrooms)
INGREDIENTS
20 medium-sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 ounces cream cheese
Salt
Pepper
¼ cup bread crumbs
¼ cup parmesan
PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. Remove the stems from the mushrooms. Place the top half on a baking sheet and mince the stems.
3. Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
4. Add the spinach, cook until it wilts, and add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well combined
5. Take a spoonful of the spinach mixture and fill each mushroom top.
6. Mix bread crumbs and parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
7. Bake for 12-15 minutes or until golden brown.
8. Enjoy!
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