Champignons stuffed with cheese and eggs

An appetizer of baked champignons stuffed with cheese and egg is easy to prepare and very tasty.

Ingredients

• Champignons - 500 g
• Eggs - 2 pcs.
• Cheese - 50-100 g
• Mayonnaise - 2-3 tbsp. spoons
• Green onions - 1-2 pcs.
• Parsley greens - 2-3 sprigs

Directions

1. Turn on the oven. Select large mushrooms, wash. Tear off the legs from the caps.
2. Hard-boil eggs (fill with water, bring to a boil, cook for 7 minutes), cool, peel and finely chop.
3. Cheese grate on a fine grater.
4. Chop parsley and green onion.
5. Mushroom legs finely chopped. Transfer to a bowl.
6. Add finely chopped boiled eggs, herbs and grated cheese there (the rest is optional, as long as your imagination is enough)
7. Salt and mix it all with mayonnaise.
8. Stuff the hats with the mixture. Then spread on a baking sheet and put the mushrooms stuffed with egg and cheese in the oven for 20-25 minutes at a temperature of 180-200 degrees.
9. It is very tasty to eat stuffed champignons with egg and hot cheese, but as a cold appetizer they are also very good.
10. Bon appetit!