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Vegetarian

Baked Stuffed Eggs with Mushrooms and Green Salad

Baked stuffed eggs are deviled eggs filled with mushrooms, topped with béchamel and baked until golden. For 4 people, this takes 50 minutes and is an easy recipe, at €1.80 per serving. The key is drying out the mushrooms well before mixing them into the yolks, so the filling stays firm.

Tonight, good old deviled eggs that think they're a gratin, with mushrooms and creamy béchamel.

Baked Stuffed Eggs with Mushrooms and Green Salad
Total time
50 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Under the golden gruyère crust, you find the softness of egg yolk mixed with mushrooms, carried by a smooth béchamel that coats without drowning the eggs. It's deviled eggs taken in a new direction, warmer and more comforting, with a crisp bite on top that contrasts with the tender egg white underneath.

This is the kind of recipe you pull out on a weeknight when you want something a bit special without spending hours in the kitchen, or for a family Sunday lunch. Kids usually recognize their favorite deviled eggs in a baked form, and the green salad on the side keeps the whole meal light.

The ingredients

4 people

Dairy

  • eggs 8
  • butter 40 g
  • milk 40 cl
  • grated gruyère 80 g

Fruits and vegetables

  • button mushrooms 250 g
  • shallot 1
  • parsley 4 sprigs
  • green salad 1

Pantry

  • flouroften in the pantry 30 g
  • olive oiloften in the pantry 3 tbsp
  • vinegaroften in the pantry 1 tbsp
  • nutmegoften in the pantry 1 pinch
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Boil the eggs, then cool them under cold water, peel them and cut them in half. 10 min

    Count 10 minutes for a yolk that's firm but still a bit tender.

  2. Chop the mushrooms with the shallot and sauté them in 10 g of butter until the water has evaporated.

    Cook them over high heat, wet mushrooms would make the eggs soggy.

  3. Mash the yolks with a fork along with the mushrooms and parsley, then fill the egg whites with this mixture.

    For a neater look, use a piping bag or a small spoon and mound the filling into a dome.

  4. Make the béchamel with the remaining butter, the flour and the milk, seasoned with nutmeg, salt and pepper.

    Pour the cold milk into the hot roux while whisking, it won't go lumpy.

  5. Arrange the eggs in a baking dish, cover with béchamel, sprinkle with gruyère and bake at 200°C until golden, then serve with the salad. 15 min

    Finish under the broiler for 2 minutes to brown the top.

Our tips to get it right

  • Drain the cooked mushrooms well before mixing them into the yolks, extra moisture waters down the filling and makes the eggs fall apart.
  • Make the béchamel right before topping the eggs, it thickens as it cools and gets harder to spread evenly.
  • Pick a wide baking dish rather than a deep one, so every egg gets its share of the golden top.

The variations

  • Swap the button mushrooms for seasonal ones like chanterelles for more flavor.
  • Stir chopped cooked spinach into the filling for a greener, heartier version.
  • To save time, use a store bought béchamel and focus your effort on prepping the eggs.

What to serve it with

  • Green salad with vinaigrette, already in the recipe
  • Slice of toasted country bread
  • Glass of sparkling apple juice

Storage

Baked stuffed eggs keep for 2 days in the fridge in a sealed container. Freezing isn't recommended, the béchamel and egg white change texture once thawed. Reheat in the oven at 180°C for about fifteen minutes so the top browns again without drying out.

Questions about this dish

Can you make the stuffed eggs ahead and bake them later?

Yes, you can fill the eggs and make the béchamel the day before, then assemble and bake right before serving. Keep everything separate in the fridge so the egg white doesn't go soft.

Can you use a different mushroom than button mushrooms?

Yes, seasonal mushrooms like chanterelles or oyster mushrooms work well. Just cook them the same way, until all the water has evaporated.

How do you keep the béchamel from going lumpy?

Pour the cold milk all at once into the hot roux, then whisk nonstop until it thickens. If lumps still form, a vigorous whisk or an immersion blender will smooth it out.

Will kids eat this even with the mushrooms?

Usually yes, since the finely chopped mushrooms blend into the filling and aren't very noticeable. You can also cut the amount in half the first time you serve it to them.

How long does it take to make baked stuffed eggs with mushrooms, served with a green salad?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in baked stuffed eggs with mushrooms, served with a green salad?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does baked stuffed eggs with mushrooms, served with a green salad cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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