Fairy-Tale Mushrooms Recipe

Fairy-Tale Mushrooms Recipe photo by Taste of Home

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Looking for an eye-catching appetizer to dress up a dinner party or fun fall gathering? They don't come much cuter than the fanciful hard-cooked egg "toadstools" pictured here. Capped with cherry tomatoes, these tasty morsels always delight family and friends, says creator Sue Cravatta of Elmwood Park, Illinois. "They couldn't be easier to make, and my kids get the biggest kick out of them. They gobble the toadstools up-and even eat the spinach 'grass' I display them on," she relates. You could also add a trail of whimsical raisin "ants" around the base for extra nutrition and fun!

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Fairy-Tale Mushrooms Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

2 plum tomatoes
4 hard-cooked eggs, peeled
1/3 cup mayonnaise
1 package (9 ounces) fresh baby spinach

Directions

Cut tomatoes in half widthwise; scoop out and discard pulp. Invert onto paper towels to drain. Carefully push each tomato half onto the narrow end of an egg.
Cut a small hole in the corner of a small plastic bag; fill with mayonnaise. Pipe dots onto tomato tops. Place on a spinach-lined serving plate. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 231 calories, 20 g fat (4 g saturated fat), 219 mg cholesterol, 215 mg sodium, 4 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Fairy-Tale Mushrooms in Country Woman September/October 2004, p24

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Fairy-Tale Mushrooms

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Reviewed on Jan. 12, 2012 by ddonaldsonatl07

this recipe was very delicious and scrumptious. it was a very creative meal that i enjoyed and its something i will be looking forward to eating again!!!!!!!!