Calories
123 kcal
Protein
12 g
Fat
31 g
Carbohydrates
43 g
Take the mushrooms. Rinse and dry them with a paper towel. Separate the stems from the caps. Finely chop the mushroom stems.
Peel and dice the onion. Fry them with the mushroom stems in a pan greased with oil. Grate the cheese. Boil the eggs in no-salted water for 10 minutes. Let them cool in cold water, remove the shell, and chop. Mix the mushroom mixture with cheese and egg. Add salt and pepper. Stuff the mushrooms. To do this, pick up the filling with a spoon and put it in the hats, lightly tamping.
Pour oil on a baking tray and place the stuffed mushrooms on it. Roast in a hot oven for 10 minutes at 360°F.
To prevent irritation of the mucous membranes of the eyes when cutting onions, rinse the onion and knife with cold water. A cutting board will not absorb an unpleasant smell if you rub it with a slice of lemon before cutting.
Hard cheese can also be replaced with mozzarella.
Bon Appetit!
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