Mushroom Stuffed Eggs

Mushroom Stuffed Eggs

A vintage typed recipe for Mushroom Stuffed Eggs; make these stuffed eggs with butter, mushrooms, flour, water, salt, evaporated milk, almonds, salt, pepper, buttered bread crumbs, eggs, and evaporated milk. Stuff the egg whites with a mixture of egg yolks, mushrooms, and almonds, then top with a cream sauce before baking.
A vintage typed recipe for Mushroom Stuffed Eggs


2 tablespoons butter
1/2 cup canned mushrooms
2 tablespoons flour
1 cup boiling water
1/2 teaspoon salt
1 cup evaporated milk
1/4 cup chopped almonds (if desired)
Salt and Pepper
Buttered Bread Crumbs
6 hard-cooked eggs
2 tablespoons evaporated milk


Saute the mushrooms lightly in the butter, then skim them out, leaving the butter in the pan. Put the flour in with the grease. Blend. Add the boiling water, stirring constantly, and cook until it thickens smoothly. Add the cup of milk and the salt. Add the almonds to the remaining 2 tablespoons of milk and mash with the egg yolks. (The eggs should have been out in two lengthwise.) Now refill the waiting egg whites with the mixture and place the halves in a buttered baking dish, together with the mushrooms. Pour the sauce all over and top with buttered bread crumbs. Heat and brown in a moderate oven.


Editor: I am assuming after the almonds and egg yolks are combined, the mushrooms are combined with this mixture.  This results in the mixture that is stuffed in the eggs, then the cream sauce is poured over all before baking.

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