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Mushroom Stuffed Eggs

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Ingredients
  Margarine 2 Teaspoon
  Minced scallion 4 Teaspoon
  Finely chopped mushrooms 1 Cup (16 tbs)
  Eggs 4 , hard cooked
  Reduced calorie mayonnaise 4 Teaspoon
  Lemon juice 1 1⁄2 Teaspoon
  Parsley sprigs 8
Directions

Melt margarine in nonstick skillet; add scallion and saute for 2 minutes.
Add mushrooms, salt, pepper, and thyme and cook 3 to 5 minutes or until all liquid has evaporated; cool.
Cut each egg in half lengthwise; remove yolks and reserve whites.
Push yolks through a sieve into a bowl.
Add mushroom mixture, mayonnaise, and lemon juice; stir to combine.
Fill each egg white with an equal amount of mixture and garnish with a parsley sprig.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Stuffing
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mushroom
Interest: 
Healthy

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 440 Calories from Fat 287

% Daily Value*

Total Fat 32 g49.4%

Saturated Fat 8.3 g41.3%

Trans Fat 0 g

Cholesterol 851.1 mg283.7%

Sodium 433.8 mg18.1%

Total Carbohydrates 12 g4%

Dietary Fiber 1.7 g6.8%

Sugars 4.5 g

Protein 29 g57.3%

Vitamin A 47.4% Vitamin C 35.9%

Calcium 14% Iron 27.9%

*Based on a 2000 Calorie diet

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Mushroom Stuffed Eggs Recipe