Egg Appetizer “Mushrooms Boletus”
by Editorial Staff
A tasty and original recipe for the mushroom boletus egg snack. Stuffed eggs with melted cheese and garlic are very simple to prepare and look spectacular.
Cook: 30 mins
Serving: 5
Ingredients
- Boiled chicken eggs – 5 pcs.
- Processed cheese – 1 pc. (90-100 g)
- Garlic – to taste (2-3 cloves)
- Mayonnaise – 2-3 teaspoon
- Salt to taste
- Black tea (brewed, strong) – about 2 teaspoons per 1 glass of boiling water
- Fresh greens – for serving
Directions
- We brew strong black tea and leave to infuse, covered with a lid.
- Remove the protective film from the peeled boiled eggs. Now we cut off the blunt side from the eggs and take out the yolks from the halves.
- We filter the brewed tea through a strainer, if loose tea was brewed, and not in bags. We lower the cut off blunt part of the egg into the tea leaves and leave to stain for 30 minutes, or boil the egg whites in the tea leaves for about 10 minutes. I personally did not boil it, but I indicated the infusion time approximately. My eggs were colored while I was preparing the filling for them.
- Rub the melted cheese on a fine grater. (If the cheese is very soft and does not want to rub, put it in the freezer for 5 minutes.) Salt to taste.
- Knead the yolks with a fork.
- Mix the yolks and melted cheese, add mayonnaise (I have homemade, homemade), garlic and mix everything until smooth.
- While the filling was being prepared, the “mushroom caps” were colored. We fill all the halves of the eggs and cover the legs of the mushrooms with caps.
- Stuffed eggs “Boletus mushrooms” are ready. Decorate the appetizer with fresh herbs.
Enjoy your meal!
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