Stuffed Mushrooms with Quail Eggs
This Stuffed Button Mushrooms with Quail Eggs recipe is a delightful and elegant appetizer, perfect for impressing guests. The recipe starts with selecting fresh, medium-sized mushrooms, such as cremini or button mushrooms, which are then cleaned and stems removed. The mushroom caps are filled with a savory mixture of finely chopped mushroom stems, garlic, shallots, breadcrumbs, and grated cheese, creating a rich and flavorful base. On top of this stuffing, a quail egg is carefully cracked into each mushroom cap. The mushrooms are baked until the eggs are just set and the stuffing is golden, offering a beautiful contrast of textures. The creamy, soft egg complements the crunchy, umami-packed stuffing, while the mushroom cap provides a tender and earthy base. These Stuffed Mushrooms with Quail Eggs are perfect for serving at dinner parties, as a starter, or as part of a tapas spread, providing a sophisticated and delicious bite-sized treat.
Ingredients:
- 12 large button or cremini mushrooms, stems removed
- 12 quail eggs
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Salt and pepper, to taste
- Fresh parsley, finely chopped (for garnish)
- Optional: crumbled bacon or cooked sausage for added flavor
Instructions:
1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Mushrooms: Clean the mushrooms with a damp cloth and carefully remove the stems without breaking the caps. Finely chop the stems.
3. Cook the Filling: In a pan, heat 1 tablespoon of olive oil. Sauté the garlic and onion until translucent. Add the chopped mushroom stems, salt, and pepper, and cook until all the moisture evaporates. Remove from heat and let it cool slightly.
4. Stuff the Mushrooms: In a bowl, mix the sautéed mushroom stem mixture with breadcrumbs and Parmesan cheese. If using, add crumbled bacon or sausage. Stuff each mushroom cap with this mixture.
5. Bake the Stuffed Mushrooms: Arrange the stuffed mushrooms on a baking sheet. Drizzle with the remaining olive oil. Bake for about 10-15 minutes, until the mushrooms are tender.
6. Add Quail Eggs: Carefully crack a quail egg on top of each stuffed mushroom. Return to the oven and bake for an additional 3-5 minutes, or until the quail eggs are just set.
7. Garnish and Serve: Sprinkle with fresh parsley and additional Parmesan cheese if desired. Serve warm.
Tips:
- Be gentle when cracking the quail eggs (use specialized scissors) to keep the yolks intact.
- You can add herbs like thyme or rosemary to the stuffing for extra flavor.
- These can be prepared in advance up to the point of baking and then finished off in the oven just before serving.
These stuffed mushrooms with quail eggs offer a blend of earthy flavors from the mushrooms, combined with the richness of the eggs, making them a perfect appetizer for any occasion.
Enjoy your meal!
Our recent quail eggs recipes:
