Ingredients with Measurements:
- 6 hard-boiled eggs
- 1/2 cup chopped fresh or rehydrated dried mushrooms (preferably wild mushrooms such as chanterelles or porcini)
- 1/4 cup chopped onion
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- A medium-sized mixing bowl
- A small skillet
- A baking sheet
- A pastry bag or a plastic bag with a corner snipped off
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks with a spoon. Place the yolks in a medium-sized mixing bowl and set the egg whites aside.
3. In a small skillet, melt the butter over medium heat. Add the chopped mushrooms and onion and sauté until the mushrooms release their liquid and the onion is translucent, about 5 minutes.
4. Add the mushroom mixture to the mixing bowl with the egg yolks. Add the heavy cream, salt, and black pepper and mix well.
5. Fill a pastry bag or a plastic bag with the egg yolk mixture. Pipe the mixture into the egg white halves, filling them generously.
6. In a small bowl, mix the breadcrumbs and grated Parmesan cheese. Sprinkle the mixture over the stuffed eggs.
7. Place the stuffed eggs on a baking sheet and bake for 15-20 minutes, or until the breadcrumbs are golden brown and the filling is heated through.
8. Serve the stuffed eggs warm or at room temperature.
- Time:
Preparation time: 20 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe makes 12 stuffed egg halves, serving 6 people as an appetizer or 3 people as a main course.
Nutritional information:
- Calories per serving: 138
- Total fat: 10g
- Saturated fat: 5g
- Cholesterol: 165mg
- Sodium: 220mg
- Total carbohydrates: 5g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 7g
Substitutions for ingredients:
- You can use any type of mushrooms you like, but wild mushrooms such as chanterelles or porcini will give the dish a more complex flavor.
- You can use half-and-half or milk instead of heavy cream, but the filling will be less rich.
- You can use any type of breadcrumbs you like, but fresh breadcrumbs will give the dish a lighter texture.
Variations:
- You can add chopped fresh herbs such as parsley or chives to the filling for extra flavor.
- You can add crumbled cooked bacon or diced ham to the filling for extra protein.
- You can use different types of cheese such as cheddar or Gouda instead of Parmesan.
Tips and tricks:
- Make sure to remove the yolks from the hard-boiled eggs carefully so that the egg whites don't break.
- If you don't have a pastry bag, you can use a plastic bag with a corner snipped off to pipe the filling into the egg whites.
- You can prepare the stuffed eggs ahead of time and bake them just before serving.
Storage instructions:
- You can store the stuffed eggs in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the stuffed eggs, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed eggs on a platter and garnish with chopped fresh herbs or a sprinkle of paprika.
Garnishes:
- Chopped fresh herbs such as parsley or chives
- A sprinkle of paprika
Pairings:
- This dish pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- Crusty bread or garlic bread
Troubleshooting advice:
- If the egg whites break while you're removing the yolks, don't worry! You can still stuff them and bake them as usual.
Food safety advice:
- Make sure to store the stuffed eggs in the refrigerator if you're not serving them right away.
- Make sure to cook the stuffed eggs until the filling is heated through to avoid any risk of foodborne illness.
Food history:
- Stuffed eggs have been a popular appetizer in many cultures for centuries. The addition of mushrooms and cream in this recipe adds a rich and savory twist to this classic dish.
Flavor profiles:
- The combination of mushrooms, cream, and Parmesan cheese gives the filling a rich and savory flavor, while the egg whites provide a mild and slightly sweet base.
Serving suggestions:
- Serve the stuffed eggs as an appetizer or a main course with a side salad and crusty bread.
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Region: Polish