Fluffy Quail Egg Stuffed Mushrooms

If you ask me, quail eggs and mushrooms are a match made in heaven.

These bite-sized appetizers bring together earthy mushroom caps filled with perfectly cooked quail eggs – a simple combination that always gets noticed at parties. The mushrooms turn golden brown and tender while the tiny eggs stay nice and runny in the middle.

Each mushroom cap acts like a little nest, holding the egg in place while it bakes. A sprinkle of fresh herbs and a touch of sea salt is all you need to finish them off.

It’s an easy but impressive dish that works just as well for fancy dinner parties as it does for casual weekend brunches.

What Kind of Mushrooms Should I Use?

For stuffed mushrooms, you’ll want to look for medium-sized button or cremini mushrooms that are about 1.5 to 2 inches across – these create the perfect little cup for holding a quail egg. Button mushrooms are the most common choice and work great here, while cremini mushrooms (also called baby bella mushrooms) offer a slightly deeper flavor. When shopping, look for firm mushrooms with tightly closed caps and avoid any that feel slimy or have dark spots. Make sure to choose mushrooms that are similar in size so they’ll cook evenly, and pick ones with a good cavity once the stem is removed – you need enough space to cradle that tiny quail egg.

Options for Substitutions

While this recipe is pretty straightforward, here are some helpful substitutions if you need them:

• Quail eggs: If you can’t find quail eggs, you could use small chicken eggs, but you’ll need to use larger mushrooms to accommodate them. Another option is to scramble regular chicken eggs and portion them into the mushroom caps.
• Mushrooms: Button mushrooms are common for this dish, but you can use cremini, baby portobello, or even larger portobello mushrooms if you’re using chicken eggs instead of quail eggs. Just make sure they’re fresh and firm.
• Maldon salt: While Maldon gives a nice crunchy texture, you can use any flaky sea salt. Regular kosher salt works too, just use a bit less since it’s more concentrated.
• Parsley: Out of parsley? Try using fresh chives, dill, or even cilantro. If you don’t have fresh herbs, dried parsley will work – just use about 1/3 of the amount called for fresh.

Watch Out for These Mistakes While Cooking

The biggest challenge when making quail egg stuffed mushrooms is overcooking the delicate eggs – they only need about 3-4 minutes to reach the perfect runny yolk stage, and even 30 seconds too long can turn them completely solid. Another common mistake is not properly cleaning and drying the mushrooms before cooking – washing them under running water makes them waterlogged, so it’s better to gently wipe them with a damp paper towel. The size of your mushroom caps matters more than you might think – choose ones that are just slightly larger than the quail eggs to create a natural bowl shape that will hold the egg securely without spilling. For the best results, let your mushrooms come to room temperature before cooking, and make sure to season each layer (both mushrooms and eggs) as you go rather than just at the end.

What to Serve With Stuffed Mushrooms?

These cute little quail egg stuffed mushrooms work perfectly as part of a larger appetizer spread or as a starter course for a dinner party. Since they’re on the richer side, I like to serve them alongside lighter items like a fresh arugula salad dressed with just lemon and olive oil. For a complete appetizer spread, try adding some crusty bread, marinated olives, and maybe some thin-sliced prosciutto or other cured meats. If you’re serving these as a main course, they pair really nicely with a simple rice pilaf or roasted potatoes to soak up all those tasty mushroom juices.

Storage Instructions

Keep Fresh: These quail egg stuffed mushrooms are best enjoyed right after making them while the eggs are at their perfect temperature. If you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. The texture of the eggs might change slightly, but they’ll still taste good!

Make Ahead: You can prep the mushrooms up to a day ahead by cleaning and removing the stems. Store them in a paper bag in the fridge until you’re ready to cook. However, I recommend cooking the quail eggs and assembling just before serving for the best results.

Serve: When serving leftover stuffed mushrooms from the fridge, let them come to room temperature for about 15 minutes. Give them a quick sprinkle of fresh parsley and a pinch of Maldon salt to refresh their flavor.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 35-40 g
• Fat: 30-35 g
• Carbohydrates: 10-15 g

Ingredients

• 16 whole mushrooms
• 16 quail eggs
• Maldon salt
• Freshly ground black pepper
• Chopped parsley

Step 1: Prepare the Mushrooms

Select medium-large mushrooms for this recipe.

Remove the stems and clean the mushrooms thoroughly to ensure there is no sand or dirt left on them.

Pat them dry with a clean towel or paper towel.

Step 2: Arrange on Baking Tray

Once the mushrooms are clean, place them on a baking tray.

Make sure to separate each mushroom by about two centimeters to allow for even cooking and to prevent them from touching during baking.

Step 3: Add Quail Eggs and Seasoning

Crack one quail egg into each mushroom cap.

After all mushrooms are filled with eggs, sprinkle a little Maldon salt on top along with some pepper.

For added flavor, sprinkle a little fresh parsley over each mushroom as well.

Step 4: Bake the Mushrooms

Preheat your oven to 180°C (approximately 356°F).

Place the prepared baking tray in the oven and bake for about 5-8 minutes.

Keep an eye on them and remove them from the oven when the eggs are cooked to your preference and the mushrooms are tender.

Step 5: Serve and Enjoy

Once the mushrooms are done baking, carefully remove them from the oven.

Let them cool slightly before serving.

Enjoy these delicious baked mushroom caps as a unique appetizer or side dish!