Easy, Cheesy Quail Egg Stuffed Mushroom Appetizers (Gluten-free, Soy-free, Grain-free)
These little bites of liquid gold look fancy, but they are incredibly easy to make! So easy that they don't even need a real recipe. Gooey cheese and oozy eggs in hot mushroom caps... YUM!! You'll want to make extra because these are going to be the hit of your appetizer spread!
This dish is so easy to scale up or down! Need to make plenty for a party? Simply spread them out on a sheet pan. Just want a few for the family? Place your mushroom caps in a pie tin and proceed.
If you are using whole mushrooms, do not throw the stems away after you remove them from the caps! Sautee them with some butter and onions for a quick omelette filling or slice them up and add them to stews for bit of meaty, umami goodness.
CHEESY QUAIL EGG STUFFED MUSHROOMS:
Large white mushrooms, clean and stems removed
Quail eggs (the same number of eggs as mushroom caps)
Shredded cheddar cheese
Avocado oil (coconut oil or olive oil will work, too)
salt to taste
Preheat oven to 350F.
Set the cleaned mushroom cap open-end up in a baking dish.
Place a dab of cream cheese in bottom of the mushroom cavity.
Top the cream cheese with shredded cheddar cheese (the cavity should be about 2/3 full).
Crack a quail egg on top of the cheddar cheese in each mushroom cap.
Drizzle the mushrooms with olive oil and salt.
Bake for 10 minutes until the whites of the quail eggs are set but the yolks are still soft.
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