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.
Bon Appetit!
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