Calories
232 kcal
Protein
23 g
Fat
45 g
Carbohydrates
34 g
Wash the mushrooms and boil them whole in salted water for 10-15 minutes, then cool slightly and separate the caps from the stalks with a knife or a spoon.
Cook the eggs in boiling water for 5-7 minutes, peel, and finely chop them. Rinse and chop the green onions, parsley, and dill very finely.
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Pass the mushroom stalks through a mincer along with the roasted turkey meat. (You should chop in cubes and cook the turkey meat for 30 minutes in boiling salted water). Mix with eggs, greens, and mayonnaise. Salt and pepper.
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Fill the mushroom caps with the mixture. Place the stuffed caps on a dish, garnish with herbs, and serve.
Before serving, the stuffed mushrooms can be reheated in the microwave to keep the dish warm.
The variations on mushroom stuffing are endless! The mushroom caps can be filled with bacon, cream cheese, various vegetable combinations, prunes, and many more.
Bon Appetit!
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