To prepare a delicious and savory dish of stuffed horns with mushrooms and eggs, follow these simple yet flavorful steps. We start by preparing the horns, which we will cut lengthwise. It is important to be careful not to cut them completely, but just enough to hollow them out. This way, we will create a small perfect container for our filling. After cutting them, we set them aside, getting ready for the next steps.
In a large skillet, we heat the oil over medium heat. We add the finely chopped onion, which will bring a wonderful aroma and a sweet taste to our dish. We sauté the onion for about 2 minutes until it becomes translucent. Then, we add the fresh mushrooms, washed and sliced thinly. These will add a pleasant texture and umami flavor to the dish. We continue to sauté the mushrooms, stirring occasionally, for about 10 minutes. If necessary, we can add a little water to prevent the ingredients from burning.
Once the mushrooms have softened and released their juices, we season the mixture with salt, pepper, and paprika, adjusting the taste to our preferences. One minute before removing the skillet from the heat, we add the finely chopped dill, which will provide an extra freshness and aroma. After the mixture is ready, we drain the remaining oil, ensuring there is no water left in the skillet, and transfer it to a smaller bowl.
Next, we take care of the butter. We take the butter and mix it with a pinch of vegeta and the two crushed garlic cloves. This combination will add a savory and aromatic flavor to the dish. We spread the flavored butter evenly on the four halves of the horns, which are now ready for filling.
The mushroom filling is evenly divided among the four horns, making sure each half receives a generous portion. On top of each filling, we crack an egg, which will add richness and bind all the ingredients in perfect harmony. We preheat the oven to 180°C and place the stuffed horns on a baking sheet lined with parchment paper.
We leave the horns in the oven until the eggs are well cooked, being careful not to forget the dish in the oven. Our days are often busy, but don’t forget to check occasionally to avoid unpleasant surprises. Once they are ready, we serve them hot, alongside a side of spinach, which will perfectly contrast with the rich flavor of the horns. We decorate the dish as we please, adding fresh herbs or spices for an attractive appearance. This dish is not only delicious but also a true visual delight, perfect for any occasion!
In a large skillet, we heat the oil over medium heat. We add the finely chopped onion, which will bring a wonderful aroma and a sweet taste to our dish. We sauté the onion for about 2 minutes until it becomes translucent. Then, we add the fresh mushrooms, washed and sliced thinly. These will add a pleasant texture and umami flavor to the dish. We continue to sauté the mushrooms, stirring occasionally, for about 10 minutes. If necessary, we can add a little water to prevent the ingredients from burning.
Once the mushrooms have softened and released their juices, we season the mixture with salt, pepper, and paprika, adjusting the taste to our preferences. One minute before removing the skillet from the heat, we add the finely chopped dill, which will provide an extra freshness and aroma. After the mixture is ready, we drain the remaining oil, ensuring there is no water left in the skillet, and transfer it to a smaller bowl.
Next, we take care of the butter. We take the butter and mix it with a pinch of vegeta and the two crushed garlic cloves. This combination will add a savory and aromatic flavor to the dish. We spread the flavored butter evenly on the four halves of the horns, which are now ready for filling.
The mushroom filling is evenly divided among the four horns, making sure each half receives a generous portion. On top of each filling, we crack an egg, which will add richness and bind all the ingredients in perfect harmony. We preheat the oven to 180°C and place the stuffed horns on a baking sheet lined with parchment paper.
We leave the horns in the oven until the eggs are well cooked, being careful not to forget the dish in the oven. Our days are often busy, but don’t forget to check occasionally to avoid unpleasant surprises. Once they are ready, we serve them hot, alongside a side of spinach, which will perfectly contrast with the rich flavor of the horns. We decorate the dish as we please, adding fresh herbs or spices for an attractive appearance. This dish is not only delicious but also a true visual delight, perfect for any occasion!
Ingredients
2 cones 50 ml oil 200 g fresh mushrooms 1 large onion, finely chopped 2 cloves of garlic salt, pepper, paprika, to taste fresh dill to taste or preference (parsley can be used) 50 g butter a pinch of homemade vegetable seasoning (preferably homemade as it is healthier) 2 cloves of garlic 4 eggs 1 piece of meatball for decoration