Mushroom-Stuffed Eggs

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 medium mushrooms
  • Juice of Β½ lemon
  • ΒΌ cup butter
  • 6 hard-cooked eggs
  • 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
  • Salt and freshly ground black pepper


  1. Mince mushrooms finely. Sprinkle with lemon juice.

  2. 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.

  3. 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.

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