Mushroom-stuffed eggs (marguerite patten)

 
                 MUSHROOM-STUFFED EGGS (MARGUERITE PATTEN)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Eggs - size 1 or 2
    8       oz           Mushrooms, open or button
    2       oz           Butter or margarine
                         Salt and black pepper
                         -----GARNISH-----
    3       tb           Grated cheese
 
   Hard-boil and shell the eggs. Preheat the oven to
   190C/375F, Gas Mark 5. Wipe and chop halfthe mushrooms
   finely. Heat half the butter or margarine, add the
   chopped mushrooms and cook for 3 minutes.
   
   Cut each egg in half lengthways; scoop out the egg
   yolks with a teaspoon.
   
   Mash the egg yolks and blend with the cooked
   mushrooms. Season to taste. Fill the whites with the
   mushroom mixture. Slice the rest of the mushrooms and
   cook in the remaining butter or margarine. Place the
   sliced mushrooms in a ilat layer in an ovenproof dish,
   arrange the eggs on the bed of mushrooms and bake for
   5 to 10 minutes. Sprinkle with grated cheese and serve
   immediately.
   
   Source: Marguerite Patten's Marvellous Meals, Yours
   Magazine, UK
  
 
 
                    - - - - - - - - - - - - - - - - - -