Stuffed fried mushrooms
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
10
- 4 Eggs (size M)
- 20 medium-sized mushroom heads
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 thick slices of cooked ham (approx. 60 g each)
- 1/2 glass (50 g) small capers
- 3 TABLESPOONS Salad cream (36 % fat)
- 7-10 Tbsp Worcester sauce
- 7-10 Tbsp Cayenne pepper
- 3-4 Stem(s) curly parsley
Directions
- 1
Cook the eggs in boiling water for about 10 minutes. Drain, quench and peel. In the meantime break out the mushroom stalks. Heat the oil in a coated pan and fry the mushroom heads for about 1 minute, turning them. Season with salt and pepper. Take them out and let them drip off on kitchen paper with the opening facing down. Finely chop the eggs.
- 2
Cut ham into fine cubes. Finely chop capers, up to about 20 for garnishing. Mix eggs, ham and capers with the salad cream until smooth. Season with salt, Worcester sauce and cayenne pepper. Wash parsley, dab dry and pluck. Stuff the mushrooms with the ham and eggs mixture and garnish with 1 caper and 1 parsley each
Nutrition Facts
KCAL
90 kcal
90 kcal
CARBS
1 g
1 g
FATS
6 g
6 g
PROTEINS
7 g
7 g
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