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Stuffed Eggs with Buckwheat and Mushroom Filling

by Editorial Staff

A budget dish “for all occasions”, including for a festive table – stuffed eggs with buckwheat and mushroom filling. There is no mayonnaise in the filling, only buckwheat with dried mushrooms, egg yolks and sour cream. So you can prepare a delicious festive dish even from the simplest products!

Summary

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
CourseSide Dish
CuisineRussian
Servings (Default: 10)

Stuffed Eggs with Buckwheat and Mushroom Filling Ingredients

  • Eggs – 10 pcs.
  • Buckwheat groats – 60 g
  • Sour cream – 70 g
  • Dried mushrooms – 15 g
  • Fresh dill – 5-7 branches (10 g)
  • Salt to taste
  • Ground black pepper – to taste

Stuffed Eggs with Buckwheat and Mushroom Filling
Stuffed Eggs with Buckwheat and Mushroom Filling Print Recipe Stuffed Eggs with Buckwheat and Mushroom Filling Pin Recipe

Stuffed Eggs with Buckwheat and Mushroom Filling Instructions

  1. Essential products. If desired, dried mushrooms can be replaced with fresh ones, increasing their number by 4 times, for example, with champignons, chanterelles or mushrooms.
    Stuffed Eggs with Buckwheat and Mushroom Filling step 1
  2. Put the mushrooms in a deep container, fill with a little water and leave for about 10 minutes. If you prefer fresh mushrooms, you can skip this step.
  3. Then we wash the swollen mushrooms and cut into small pieces.
  4. Put the eggs in a saucepan, fill with water, add a pinch of salt, set on maximum heat and bring to a boil. Then reduce heat to medium and cook eggs for about 8 minutes. Cool the boiled eggs by pouring cold water.
  5. We wash the buckwheat and put it in a separate saucepan.
  6. Add mushrooms and salt.
  7. Pour in about 180 ml of water. We put on maximum heat and bring to a boil.
  8. Then we reduce the heat to a minimum, cover with a lid and cook buckwheat with mushrooms for about 15 minutes, until it is fully cooked and the liquid is absorbed. We shift the boiled buckwheat with mushrooms into a separate deep bowl and leave to cool.
    Stuffed Eggs with Buckwheat and Mushroom Filling step 8
  9. We clean the cooled eggs from the shell.
  10. Cut each egg lengthwise into 2 halves and take out the yolks.
  11. We rub the egg yolks on a grater or knead with a fork and send them to a bowl with buckwheat and mushrooms.
  12. Add sour cream, salt and ground pepper.
  13. We wash the dill, dry it, chop it finely with a knife and send it to a bowl to the rest of the filling.
  14. Mix thoroughly until smooth. The filling for the stuffed eggs is ready.
  15. Stuff the egg whites with the resulting mixture.
    Stuffed Eggs with Buckwheat and Mushroom Filling step 15
  16. Stuffed eggs without mayonnaise, with tender buckwheat and mushroom filling are ready.

Bon Appetit!

Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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