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By Craig Claiborne
Mince mushrooms finely. Sprinkle with lemon juice.
Heat one tablespoon of the butter and cook mushrooms in it, stirring, until they give up their liquid. Continue to cook until almost all liquid evaporates. Cool.
Peel and halve the eggs. Mash the yolks in a bowl. Add the remaining butter, the mushroom mixture, dill, and salt and pepper to taste. Stuff the whites with the mixture.
© 1966 Craig Claiborne estate. All rights reserved.