Appetizers · European-inspired
Quail Egg-Stuffed Mushrooms with Parmesan and Lemon
Roasted cremini mushrooms filled with quail eggs, Parmesan, herbs, and lemon for an elegant two-bite appetizer.
Jump to recipe25 min prep · 18 min cook
Before you start
- Crack quail eggs with a small serrated knife rather than squeezing the shell.
- Choose mushrooms of similar size so the eggs cook evenly.
Complete recipe
Quail Egg-Stuffed Mushrooms with Parmesan and Lemon
6 servings
Ingredients
- 18 large cremini mushrooms
- 1 tablespoon olive oil
- 1/3 cup panko breadcrumbs
- 1/3 cup finely grated Parmesan
- 1 tablespoon chopped parsley
- 1 teaspoon lemon zest
- 1 small garlic clove, grated
- 18 quail eggs
- Kosher salt and black pepper
- Lemon wedges, to serve
Step-by-step instructions
- Heat the oven to 425°F. Remove mushroom stems and finely chop six of them for the filling.
- Toss caps with olive oil, salt, and pepper. Arrange cavity-side down and roast for 8 minutes; drain released liquid and turn over.
- Mix chopped stems, panko, Parmesan, parsley, lemon zest, and garlic. Spoon a small ring of filling into each cap, leaving a well in the center.
- Crack one quail egg into each well. Bake 6 to 9 minutes, until whites are set and yolks remain soft, or longer if desired.
- Season lightly, add parsley, and serve warm with lemon wedges.
Tips for the best results
- Crack quail eggs with a small serrated knife rather than squeezing the shell.
- Choose mushrooms of similar size so the eggs cook evenly.
Make ahead, storage, and leftovers
Best served immediately. Refrigerate leftovers for 1 day and reheat until the egg reaches a safe temperature.
Frequently asked questions
Can I use chicken eggs?
Use four large portobello caps and one chicken egg per cap; increase baking time until whites set.
Where can I find quail eggs?
Look in Asian markets, specialty grocers, or the egg section of larger supermarkets.