Fluffy Quail Egg Stuffed Mushrooms That Wow Every Guest

Fluffy Quail Egg Stuffed Mushrooms are easy to make and cater to gluten-free diets, promising to impress every guest.

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Prep Time 15

Cook Time 8

Cooling Time 5

Total Time 28

Servings: 4 mushrooms

Course: Appetizers

Cuisine: International

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stuffing

12 pieces Quail Eggs Make sure they're fresh for the best taste!
12 pieces Mushrooms (Button or Cremini) Choose medium-sized ones (1.5 to 2 inches).
1 teaspoon Sea Salt Try Maldon salt for a crunchy finish.
1/4 cup Fresh Herbs (e.g., Parsley) Feel free to use any soft herbs you prefer!

For Serving

2 cups Rocket Arugula Consider tossing with a light vinaigrette.
1 loaf Crusty Bread Perfect for dipping!
1 cup Marinated Olives Their briny flavor pairs wonderfully.
100 grams Cured Meats A savory touch for your platter.

Equipment

Baking tray
Parchment paper
Oven
Damp Cloth

Method

Step-by-Step Instructions

Preheat your oven to 180°C (356°F).
Select medium-sized mushrooms and remove the stems gently.
Place the cleaned mushrooms on a baking tray lined with parchment paper.
Gently crack one quail egg into each mushroom cap.
Sprinkle sea salt and fresh herbs over each mushroom.
Bake the mushrooms for 5-8 minutes until the eggs reach desired doneness.
Allow the mushrooms to cool slightly before serving.

Nutrition

Serving: 2mushroomsCalories: 150kcalCarbohydrates: 5gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Fresh quail eggs yield a richer texture. Clean mushrooms gently to maintain flavor. Ensure all mushrooms are sizing evenly for uniform cooking.

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