Baked Mushroom-Stuffed Eggs with peppers

Name: Baked Mushroom-Stuffed Eggs with peppers
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: italian
Ingredients: 8 piece eggs; 150 g cultivated mushrooms; 20 g halal-certified butter; 40 g halal-certified breadcrumbs; 60 ml halal-certified milk; 25 g halal-certified hard cheese made with microbial coagulant; 15 g parsley; 3 g salt; 1 g black pepper; 150 ml water; 120 g red bell pepper

Baked Mushroom-Stuffed Eggs with peppers. Book: https://www.gutenberg.org/ebooks/59047 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

8 piece eggs
150 g cultivated mushrooms
20 g halal-certified butter
40 g halal-certified breadcrumbs
60 ml halal-certified milk
25 g halal-certified hard cheese made with microbial coagulant
15 g parsley
3 g salt
1 g black pepper
150 ml water
120 g red bell pepper

Remove the seeds and dice the pepper to 1 cm. Boil eggs for 10–12 minutes until whites and yolks are firm; cool, peel and halve. Heat oven to 180 °C.
Finely chop mushrooms and all variation vegetables. Cook in butter and water for 10–12 minutes until tender, then evaporate excess water. Soak breadcrumbs in milk.
Remove egg yolks and mash with cooked vegetables, soaked crumbs, parsley, cheese, salt and pepper. Fill the egg-white halves and place in a baking dish.
Bake 10–12 minutes until the filling reaches 74 °C. Serve four egg halves per person. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Bearas — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Stuffed_eggs.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Stuffed egg illustration; this formula uses mushrooms, cooked vegetables and a baked finish.

Original modern halal adaptation and ingredient variation inspired by Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene, dish family: Baked Mushroom-Stuffed Eggs.