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Stuffed giant mushrooms with egg

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Ingredients for 4 servings:

  • 8 mushrooms (giant mushrooms)
  • 100 g white bread, finely grated
  • 150 g Parmesan, grated
  • 2 eggs
  • 1 dl white wine
  • 1 onion(s), finely chopped
  • 1 bunch chives, chopped
  • Salt
  • pepper
  • butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Twist out the mushroom stems, finely chop, and sauté with the onion in a little butter. Let cool. Beat the eggs, add the chives, bread, cheese, and the mushroom stem/onion mixture, and mix well. Season with salt and pepper and stir in the white wine. Spread everything into the mushroom caps and top with a few knobs of butter. Bake in the preheated oven for about 10-15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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