| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Vegetarian |
4 |
Servings |
INGREDIENTS
| 4 |
|
Eggs – size 1 or 2 |
| 8 |
oz |
Mushrooms, open or button |
| 2 |
oz |
Butter or margarine |
|
|
Salt and black pepper |
| 3 |
T |
Grated cheese |
INSTRUCTIONS
Hard-boil and shell the eggs. Preheat the oven to 190C/375F, Gas Mark
5. Wipe and chop halfthe mushrooms finely. Heat half the butter or
margarine, add the chopped mushrooms and cook for 3 minutes. Cut each
egg in half lengthways; scoop out the egg yolks with a teaspoon. Mash
the egg yolks and blend with the cooked mushrooms. Season to taste.
Fill the whites with the mushroom mixture. Slice the rest of the
mushrooms and cook in the remaining butter or margarine. 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. Sprinkle
with grated cheese and serve immediately. Source: Marguerite Patten's
Marvellous Meals, Yours Magazine, UK From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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