These juicy morsels are good with drinks before dinner. But if you were to add a bit more cheese and use larger, portobellini mushrooms, you could serve a couple, with a little balsamic-dressed salad as a starter.
Alternatively you could do what Mary (see comments, below) has tried, which is a brilliant idea: “Made these and also did it with halved avocados, seasoned with smoked paprika, onion and garlic powder and fresh cracked pepper! Yummy”. Thanks so much, Mary.
Serves six
- 12 quails’ eggs
- 12 closed cup mushrooms – the larger the better
- 3 tbsps grated cheese
- 12 sprigs of parsley, roughly chopped
- Oil to grease, silicone paper
- Smoked salt and Indonesian long pepper
- Preheat the oven to 180°C
- Prepare a baking sheet, use silicon paper if possible – and greasing well. If the egg white spills over it sticks like anything on the baking sheet and makes it hard to get off.
- Choose the largest, biggest mushrooms and take out the stalk
- Put about a teaspoon of cheese into each mushroom – it will be less for smaller mushrooms, just make sure you leave enough room for the egg – you don’t want it to overspill the borders of the mushroom cup.
- Season and distribute most of the chopped parsley over the cheese
- Crack (some people find the best way is to use a small, sharp knife to crack the eggs and then carefully pierce through the membrane beneath) one of the eggs into a smallish, thin lipped ceramic cup, drop onto a mushroom. Repeat for all eggs
- Put in the oven for about 15 minutes, but check after ten. Don’t let the eggs overcook, the yolks should still be a little runny.
- Sprinkle over the remaining parsley and serve
quails eggs and mushrooms recipe
