Mushroom Stuffed Eggs

Non-vegetarian

  • Serving size

6-8

  • Ingredients

1 dozen large eggs
1/2 lbs mushrooms
1 bunch cilantro
butter or safflower oil for cooking
ground black pepper
salt or seasoning salt to taste

  • Method

Boil the eggs for 10 minutes or until hard. Let them cool off completely.

Chop the mushrooms and cilantro very finely.

In a frying pan, saute the mushrooms, adding salt and pepper to taste.

Drain off excess fat.

Cut the eggs in half and take out the yolks.

Mix the egg yolks with the mushroom preparation and the cilantro.

Stuff each hollow egg half with a heaping teaspoon of the paste.

Put a leaf of cilantro on top. Refrigerate before serving.