Mushroom Deviled Eggs Food

MUSHROOM DEVILED EGGS

Steps:

• Hard boil the eggs: place in a small pot, pour boiling water over and cook for 7 minutes, counting from when the water starts to boil (the egg yolk should be mostly set, but just slightly moist in the middle). Transfer the eggs immediately into ice water, peel the shells, cut in half lengthwise with a sharp knife.
• Using a spoon or your fingers scoop out the egg yolks and mash them with a fork.
• Cook the onion and mushrooms:
• Chop the onion into small cubes, mushrooms into thick, 1/4-inch / 5 mm slices.
• Heat a tablespoon of oil in a very large pan, add the onion and cook over low heat for about 7 minutes until soft and translucent. Transfer the onion to a food processor bowl.
• Increase the heat to high, add a second tablespoon of oil and mushrooms, spread them evenly on the pan, cook without stirring for 3 minutes (but be careful not to burn them) and when the mushrooms are well browned, stir and cook for about 7 minutes until tender and browned, transfer to the food processor bowl. It's important to evaporate the moisture from the mushrooms so that they are properly browned so that the stuffing is not too wet.
• Make the stuffing:
• Pulse the mushrooms and onion in the food processor, they should be chunky, not completely smooth.
• Mix with the egg yolks, mayonnaise and thyme together and season with lemon juice, salt, and pepper to taste.
• Fill the egg whites with the stuffing (you'll have a lot of stuffing), sprinkle with chives.
• Enjoy!

MUSHROOM DEVILED EGGS

Steps:

• Boil the eggs in salt for about 12 minutes and set aside when finished.
• Meanwhile, start to cut up the mushrooms into small pieces. (about the size of mini m&m's), but don't make them too small because when you cook them on the skillet they will get smaller.
• Heat up a 10 inch skillet on med-high heat with some vegetable or olive oil, & throw the cut up mushrooms on there.
• While that's starting to cook, mince the onion and throw it in with the mushrooms after about 7 minutes. (the mushrooms cook longer and you don't want to burn the onion).
• Sprinkle that mixture with the salt and pepper. Stir around.
• Cook for about 13 minutes or when the look and the smell of the mixture tells you that the food is cooked thoroughly. Some describe the mushrooms done when they "pop" off of the skillet.
• While that is cooking, take the shells off of the eggs, slice them in half, and take the yolks out carefully. (keep half of the yolks).
• When the mushroom/onion mixture is done, place it from the skillet into a separate bowl and mix in 1 tbsp of mayo (or more if you want) and half of the yolks.
• Stuff each half of each egg with the mixture.
• Place a little more mayo on top of each half of each egg and top with cilantro for garnish.

DEVILED HAM-STUFFED MUSHROOMS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
• Mix cream cheese, deviled ham, onion soup mix, Worcestershire, and curry powder together in a bowl until well blended.
• Stuff each mushroom with cream cheese mixture and place on the baking sheet with the stuffing facing up. Sprinkle with Parmesan cheese.
• Broil in the preheated oven until cheese is nicely melted, 3 to 5 minutes.

SAUTEED MUSHROOM SCRAMBLED EGGS

Steps:

• Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
• While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
• Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

DEVILED EGG BREAKFAST BAKE

Steps:

• Slice eggs in half lengthwise.
• Remove yolks and put in a bowl and mash with a fork.
• Set egg whites aside.
• To the egg yolks, add sour cream, mustard and salt and mix till creamy.
• Fill the egg whites with this mixture and set aside.
• In a small saucepan, saute the onions in the butter until tender.
• Add the soup and sour cream and mix well.
• Pour half of soup into an ungreased, shallow baking dish.
• Arrange stuffed eggs over the sauce.
• Spoon remaining sauce on top and sprinkle with the cheese and paprika.
• Cover and refrigerate overnight.
• The next morning take dish out of refrigerator for at least 30 minutes before baking.
• Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through.