Eggs Stuffed with Mushrooms Recipe | Vegetarian Belarusian Dish

Eggs stuffed with Mushrooms

Eggs Stuffed with Mushrooms Recipe | Vegetarian Belarusian Dish
Region / culture: Belarus | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 | Vegetarian diet


Eggs stuffed with Mushrooms
Eggs stuffed with Mushrooms

Eggs stuffed with mushrooms is a delicious and savory dish that is perfect for a special brunch or as an appetizer for a dinner party. The combination of creamy eggs and earthy mushrooms creates a flavorful and satisfying dish that is sure to impress your guests.


The origins of eggs stuffed with mushrooms are not entirely clear, but stuffed eggs have been a popular dish in many cultures for centuries. The addition of mushrooms adds a unique twist to this classic recipe, creating a dish that is both elegant and delicious.


How to prepare

  1. Thoroughly wash the dried boletuses and soak them for 3 – 4 hours until they swell. Then, wash them again.
  2. For boiling, place the soaked boletuses into the water they swelled in. Add 3% vinegar and boil until they are cooked.
  3. Take hard-boiled eggs, remove the shells, and cut off the blunt end of each egg. Remove the yolks.
  4. Shred the boiled mushrooms, fry them, and blend them with fried onions and yolks. Add salt to taste.
  5. Fill the center of the egg whites with this mixture.
  6. Arrange the filled egg whites in a salad dish and cover them with the cut-off tops.
  7. Pour the sauce over the eggs, garnish with greens, and serve.


  • Add cooked bacon or ham to the mushroom mixture for a smoky flavor.
  • Top the stuffed eggs with grated cheese before baking for a cheesy twist.
  • Use different types of mushrooms, such as cremini or shiitake, for a variety of flavors.

Cooking Tips & Tricks

Be sure to soak the dried boletuses for a few hours before cooking to ensure they are fully rehydrated.

- Use a sharp knife to cut the eggs in half and remove the yolks without damaging the whites.

- Be careful not to overcook the mushrooms, as they can become tough and chewy.

- Garnish the stuffed eggs with fresh herbs or a sprinkle of paprika for a pop of color and flavor.

Serving Suggestions

Eggs stuffed with mushrooms can be served as an appetizer, side dish, or main course. Pair with a fresh salad or roasted vegetables for a complete meal.

Cooking Techniques

Boil the eggs until they are hard-boiled before stuffing them with the mushroom mixture.

- Fry the mushrooms and onions until they are golden brown and caramelized for maximum flavor.

- Garnish the stuffed eggs with fresh herbs or a drizzle of balsamic glaze for a finishing touch.

Ingredient Substitutions

Use fresh mushrooms instead of dried if preferred.

- Substitute Greek yogurt for mayonnaise for a lighter option.

- Use your favorite sauce or dressing in place of "Paudniovy" sauce for a different flavor profile.

Make Ahead Tips

Eggs stuffed with mushrooms can be prepared in advance and stored in the refrigerator until ready to serve. Simply reheat in the oven or microwave before serving.

Presentation Ideas

Arrange the stuffed eggs on a platter and garnish with fresh herbs or edible flowers for a beautiful presentation. Serve with a side of mixed greens or roasted vegetables for a complete meal.

Pairing Recommendations

Eggs stuffed with mushrooms pair well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, serve with sparkling water or a fruity iced tea.

Storage and Reheating Instructions

Store any leftover eggs stuffed with mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of eggs stuffed with mushrooms contains approximately 150 calories.


Each serving of eggs stuffed with mushrooms contains approximately 5 grams of carbohydrates.


Each serving of eggs stuffed with mushrooms contains approximately 10 grams of fat.


Each serving of eggs stuffed with mushrooms contains approximately 8 grams of protein.

Vitamins and minerals

Eggs are a good source of vitamin D, vitamin B12, and selenium, while mushrooms are rich in vitamin C, potassium, and copper.


This recipe contains eggs and mayonnaise, which are common allergens. Be sure to check for any food allergies before serving.


Eggs stuffed with mushrooms are a nutritious and delicious dish that is high in protein and vitamins. With a balance of carbohydrates, fats, and proteins, this dish is a satisfying and healthy option for any meal.


Eggs stuffed with mushrooms are a delicious and elegant dish that is perfect for any occasion. With a rich and savory filling of mushrooms, onions, and yolks, these stuffed eggs are sure to be a hit with your family and friends. Serve as an appetizer, side dish, or main course for a memorable meal that is both satisfying and nutritious.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a warm summer day, and I was visiting my friend Sarah for lunch. As we sat down at her table, she brought out a plate of Eggs stuffed with Mushrooms. The sight and smell of the dish immediately caught my attention.

Sarah smiled as she noticed my interest. "These are a family recipe," she explained. "My grandmother used to make them for special occasions, and now I carry on the tradition."

I couldn't wait to try them, and with the first bite, I knew I had to learn how to make them myself. The combination of the fluffy eggs and savory mushrooms was simply divine. I begged Sarah to teach me the recipe, and she agreed.

Over the next few months, I visited Sarah often to watch her make Eggs stuffed with Mushrooms. I took careful notes and asked plenty of questions, determined to master the dish. Sarah was patient and kind, guiding me through each step and offering helpful tips along the way.

As I practiced making the dish on my own, I added my own twist to the recipe. I experimented with different herbs and spices, adjusting the ingredients to suit my taste. Soon, I had my own version of Eggs stuffed with Mushrooms that I was proud to share with friends and family.

But my journey didn't end there. I was always on the lookout for new recipes and techniques to improve my cooking skills. I attended cooking classes, read cookbooks, and watched cooking shows on TV. I even traveled to different countries to learn about their culinary traditions.

One day, while visiting a small village in Italy, I stumbled upon a little cafe that served Eggs stuffed with Mushrooms. Curious to see how they made the dish, I struck up a conversation with the chef. He graciously invited me into his kitchen and showed me his secret recipe.

I was amazed by the subtle differences in his technique and ingredients. The Italian version of Eggs stuffed with Mushrooms had a richer flavor and creamier texture than the one I had learned from Sarah. I couldn't wait to try it for myself.

When I returned home, I immediately set to work replicating the Italian recipe. I carefully followed the chef's instructions, using the freshest ingredients I could find. The end result was a masterpiece - Eggs stuffed with Mushrooms that rivaled any I had ever tasted.

I shared my newfound recipe with Sarah, who was impressed by my culinary skills. She encouraged me to continue exploring new flavors and techniques, always striving to improve my cooking. With her support and guidance, I expanded my repertoire of recipes and became known among my friends and family as a talented chef.

To this day, Eggs stuffed with Mushrooms remains one of my favorite dishes to prepare. Each time I make it, I am reminded of the journey I took to learn the recipe - from Sarah's kitchen to the quaint cafe in Italy. Cooking has become more than just a hobby for me; it is a passion that brings me joy and fulfillment every day. And I owe it all to that fateful lunch with Sarah and her family recipe.


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