Eggs stuffed with cheese and mushrooms

Stuffed eggs always look good on a festive table. Today I propose to stuff eggs with cheese and mushrooms - it's delicious, satisfying and appetizing! In general, a very balanced and harmonious taste of the filling is obtained, which everyone will definitely like. Take note of the recipe, cook with pleasure.

Ingredients

• Eggs - 6 pcs.
• Champignons - 150 g
• Hard cheese - 40 g
• Onions - 50 g
• Garlic - 2 cloves
• Mayonnaise - 4-5 tbsp spoons
• Green onions - 10-15 g
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - 1 tbsp. a spoon
• Fresh herbs for decoration (optional) - to taste

Directions

1. Transfer the eggs to a saucepan, add water, cook for 10 minutes from the moment the water boils. After a while, drain the water, pour the eggs with cold water and leave to cool for 10 minutes.
2. Peel eggs from the shell, rinse quickly under running water to remove small parts of the shell. Cut the eggs in half, separate the whites from the yolks.
3. Peel the onion and cut into small cubes. Wipe the champignons with a damp kitchen towel. Chop the mushrooms as finely as possible.
4. Heat a frying pan with vegetable oil and put mushrooms and onions there. Fry for 4 minutes, stirring occasionally, until mushrooms and onions are tender.
5. Grate cheese on a fine grater. Rinse green onions and chop finely.
6. Grate the yolks on a fine grater and transfer to a bowl.
7. Add fried mushrooms, cheese and green onions to the yolks.
8. Add mayonnaise, salt and pepper to all ingredients. Peel the cloves of garlic, pass through a press and add to the rest of the filling.
9. Mix all ingredients thoroughly. Take a sample, adjust the taste, adding salt or pepper if necessary.
10. Fill the protein halves with the prepared filling.
11. Decorate the finished appetizer to taste, for example, with fresh parsley or dill leaves.
12. Eggs stuffed with cheese and mushrooms can be served.
13. Enjoy your meal!