How to cook
Clean and peel the mushrooms, wash them briefly under running water without soaking them, so that they do not soak up water. Remove the stumps, as we will only need the caps.
Finely chop the garlic and parsley (without the stalks, only the leaves) and mix them with 3 tablespoons of olive oil, lemon juice and a pinch of salt.
Heat a non-stick frying pan over high heat with a spoonful of olive oil and place the mushrooms with the holes facing down, so that they can bake and aquire a dark golden color.
Turn them over and put a spoonful of the prepared garlic mixture in each one, crack a quail egg into each mushroom and add a little salt.
Reduce heat to medium and cover the stuffed mushrooms with a lid for 1-2 minutes.
You can leave the yolks runny or bake them to the desired degree.
An easy, fast and very effective appetizer that will adorn your table!
The mushrooms stuffed with quail eggs are ready.