Champignons stuffed with eggs in the oven

12 champignons = 360g

2 Chicken egg = 100g

Hard cheese 100g

Mayonnaise 3 tbsp = 60g

Green onions 10g

Parsley 2 sprigs = 10 g

Dried oregano 1 tsp. = 6g

Salt to taste

Wash the eggs, pour water, bring to a boil and boil for 8-10 minutes from the boiling point. Cool in cold water, remove the shells and finely chop or grate. Rinse and dry mushrooms, separate stalks from caps. Finely chop the caps. Grate cheese with a fine toothed grater. Rinse greens and lettuce leaves, shake off excess liquid. Chop herbs with a knife, leaving one sprig of parsley for decoration. Preheat the oven to 200 degrees.

Tip: It is easier to separate the stem from the mushroom cap with a teaspoon or your fingers, not a knife. Prepare the filling. Mix sliced mushroom stalks, grated cheese, eggs in a bowl. Add green onions and parsley. Salt to taste, season with ground oregano and mix thoroughly, dress with Mayonnaise. 

Stuff the mushrooms and bake. Fill the mushroom caps with the egg stuffing. Prepare a tray and line it with baking paper. Spread the appetizer on it and put it in the oven for 15-20 minutes at 180-200 degrees.

Place lettuce leaves on a serving plate, transfer the appetizer to them and garnish the mushroom caps with fresh herbs. Serve the stuffed mushrooms with the egg hot.