Platter of Mushroom Stuffed Eggs
(click to enlarge)

Eggs Stuffed with Mushrooms


Spain - California   -   Huevos Rellenos con Hongos y Aceitunas
Makes:
Effort:
Sched:
DoAhead:  		 24
***
1-1/2 hr
Yes		 This is a Mushroom version of our Stuffed Eggs with Shrimp, created so a visiting vegetarian could enjoy one of the most popular dishes on the table.




12
------
8
1
3
2
1
4
2
1/3
1
------
1/2
2
------



---
oz
T
T
T
T

t
t
T
---
c
t
---


Eggs, ExL
-- Stuffing
Mushrooms (1)
Olive Oil, ExtV
Olives (2)
Onion
Parsley, flat
Yolks from Eggs  
Lemon Juice
Salt
Olive Oil, ExtV
-- Topping
Mayonnaise (3)
Lemon Juice
-- Garnish
Egg Yolk, crumbled
Roasted Red Peppers (4)  

Stuffing eggs is not hard if you use the right tools and techniques, though these are just a little more complex in having a topping placed over the stuffing before garnishing.
Olives, Onions and Parsley are measured after chopping.

Do-Ahead   -   (1 hr - 20 min work)
  1. Boil and peel EGGS - for the best method see our Boiling Eggs page. Even so, start some extras in case some have invisible cracks.
  2. Dice MUSHROOMS about 1/4 inch. Fry stirring in Olive Oil until starting to color. Drain and Cool.
Stuffing   -   (35 min work)
  1. Cut cold Eggs in half lengthwise and pop out the yolks. See our Egg Cutter for the best cutting tool.
  2. Chop all Stuffing items fine for measuring. Mash 4 of the Egg Yolks. Mix all Stuffing items and run in a mini-prep (or full size) food processor - or pound to paste in a big mortar.
  3. Separately, Beat 2 t Lemon Juice into the Mayonnaise until smooth.
  4. Cut RED PEPPER into strips about 1/4 inch wide and 1 inch long.
Stuff, Garnish and Serve   -   (40 min)
  1. Pack Stuffing into a Pastry Bag with a 1/2 inch round nozzle. Pipe stuffing into egg halves just even with the tops of the Eggs.
  2. Top each Egg with about 1 teaspoon of the Mayonnaise mix.
  3. Garnish Eggs with crumbled Egg Yolk and a strip of Red Pepper.
  4. If you need to hold the finished egs for awhile before serving, even overnight, see Note-5.
  5. Serve cold or cool.
NOTES:

  1. Mushrooms:

      I have used the small king trumpet mushrooms now commonly available here in Southern California, but other mushrooms can be used. For details see our Oyster Mushrooms page.

  2. Olives:

      Spanish Piemiento Stuffed Olives are the ones to use in this recipe.

  3. Mayonnaise:

      Home made is best, but can be risky, especially in business friendly Red States, due to the raw egg yolks. Second best is Hellmann's (east of the Mississippi) or Best Foods Real (west of the Mississippi), as nearly all food writers agree.

  4. Roasted Red Peppers:

      Jars of flame roasted peppers can be found in the pickles section of most markets. These days they are often from Bulgaria, which is fine. Alternatively, you could blast a red bell pepper black with your Kitchen Torch, brush off the skin and steam it until almost as tender as the canned variety.

  5. Holding Stuffed Eggs:

      Get a stack of 8 x 8 inch clear plastic clamshells with hinged lids from a restaurant supply (see Clamshell). I get them from Smart & Final. These will neatly hold 12 stuffed egg halves per clamshell - but they are so flimsy they invite disaster (trust me). Nest two clamshells. Arrange the eggs, then close and snap the lid of the inner clamshell. use scissors to cut off the lid of the outer clamshell (it won't snap securely). Refrigerate level.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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