Recipe: Eggs stuffed with buckwheat and mushrooms step by step with pictures | Handy.Recipes

Eggs stuffed with buckwheat and mushrooms

Cooked eggs stuffed with buckwheat and mushrooms

Time to cook: 20 minutes

Nutritional Value

Unpretentious, hearty and tasty appetizer for your table. Cooks quickly, eats quickly)

Author of the recipe

Ingredients for the eggs stuffed with buckwheat and mushrooms:

  • Buckwheat Grits (Mistral brand) - 1/3 sachet.
  • Chicken egg (boiled) - 3 pcs
  • Champignons (small) - 4 pcs
  • Dill (to taste) - 1 bunch.
  • Salt - to taste
  • Black pepper (ground) - to taste
  • Sour cream (with a slide) - 1 tablespoon

How to cook eggs stuffed with buckwheat and mushrooms step by step with photos

Boil buckwheat and eggs.

Meanwhile wash mushrooms, finely chop them and fry in a pan. Take the desired amount of buckwheat and the eggs, cool them down and peel them.

Combine the buckwheat, mushrooms and finely chopped dill. Cut the eggs in half.

Carefully take out the yolks and put them to the buckwheat-mushroom mixture. Add sour cream, lightly salt and pepper. Stir thoroughly.

Fill egg halves with the mixture and garnish with dill. Let the appetizer stand a while before serving, so that the ingredients become friends)

Enjoy your appetite and have a good mood!!!

Nutritional Value:

Whole Dish:
3343 Calories
143.1 g
49.6 g
617.7 g
261.2 Calories
11.2 g
3.9 g
48.3 g

Salt, Black Pepper, Spicy, Eggs, Sour Cream, Buckwheat, Mushrooms, Dill, Chicken Eggs, Mushroom, Starters, appetizers

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