Roasted Stuffed Mushrooms

Recipe from Kate Logan

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Cooking time: 20 min

Servings 6

The most common mushrooms in the world, they are used by many nations. Their uniqueness lies in the simplicity of cultivation. Champignons are cultivated in mushroom farms or at home under special conditions. It was first practiced in Italy, and then this famous mushroom spread all over the world. In ancient times, champignons were a rare delicacy and were only meant to be eaten as an expensive meal for a select few. Feel like royalty with our recipe!

Champignons

24 pcs.
Bulb onion

3 pcs.
Smoked sausage

6 oz.
Cream cheese, softened

6 oz.
Cream

6 fl.oz.
Parsley

6 oz.
Quail eggs

12 pcs.
Vegetable oil

6 tbsp.
Black pepper, salt

to taste

Calories

300 kcal
Protein

11 g
Fat

22 g
Carbohydrates

6 g

Peel the mushroom caps, cut off the legs. Salt and pepper the caps and leave to marinate.
Finely chop the onion and mushroom stalks and fry until golden. Add cream and cheese. Season with salt and pepper. Add the chopped sausage and greens. Stir and immediately remove from heat. Sausage and greens should not be stewed, they just have to give their flavor to the stuffing. When they cool, fill the caps with this mixture. Make a hole in the middle.
Beat a quail egg yolk in the center of each mushroom. Roast at 350°F for 10 minutes. Decorate to your taste.

If you will add a little egg white before roasting, the mushroom's top will look like a daisy.
This dish reveals its flavor best when hot. It also perfectly complements mashed potatoes or other vegetables. This combination is perfect as a second course at lunch, for breakfast or dinner with family or close friends.
If the filling is too liquid, you can add some breadcrumbs.