Mushrooms stuffed with quail eggs

4 servings

20 minutes

Mushrooms stuffed with quail eggs are an exquisite dish of Russian cuisine that combines the tenderness of mushrooms, the creamy taste of cheese, and the airy texture of baked egg. This recipe could have emerged as a variation of traditional mushroom baking since Russian cuisine is renowned for its rich use of mushroom dishes. Royal champignons create a dense base while Poshikhonsky cheese adds delicate spiciness. Dill imparts a fresh aroma, emphasizing the rustic character of the dish. This appetizer is perfect for a festive table and can be served with a light salad or even as a standalone dish. The flavor is harmonious: juicy mushrooms, stretchy cheese, and tender egg with subtle hints of dill make this recipe special.

Energy value per serving

• Calories: 237.6
• Proteins: 9g
• Fats: 22.1g
• Carbohydrates: 0.9g

Ingredients

• Butter: 3 tbsp
• Quail egg: 10 pc
• Poshekhonsky cheese: 50 g
• Royal champignons: 10 pc
• Dill: to taste

Cooking steps

1. Wash the mushrooms, separate the caps from the stems. Drizzle the caps with butter and lightly fry in a pan.

   Required ingredients:

   • Royal champignons: 10 pieces
   • Butter: 3 tablespoons

2. Place grated cheese in each cap and pour in a quail egg. Season with salt and pepper, sprinkle with chopped dill, and send to a preheated oven at 160–170 degrees for 20–30 minutes.

   Required ingredients:

   • Poshekhonsky cheese: 50 g
   • Quail egg: 10 pieces
   • Dill:  to taste