Original source: The Saffron Girl
6 medium sized button mushrooms
(large enough to hold some stuffing and an egg on top)
6 quail eggs
2 slices of back rashers, cooked and minced
(can be substituted for cooked bacon or raw jamon serrano pieces)
1 small red onion, very finely diced
1/2 stalk celery, very finely diced
2 cloves garlic, minced
6 mushroom stems, diced
a pinch of ground cumin
a pinch of ground rosemary
coarse sea salt, to taste
freshly ground pepper, to taste
butter or fat of choice
Preheat the oven to 180C (350F), while you prepare the ingredients.
In a pan, place the butter, onion and celery. Over low heat, cook until the onion is tender, about 4-5 minutes.
Add the garlic, mushroom stems, back rashers, spices and seasoning (if desired) and cook for 2-3 minutes.
Place the washed and de-stemmed mushrooms in an oven proof dish, with the inside facing up.
Spoon some of the stuffing into each mushroom. Break the quail eggs individually into a small glass bowl and
carefully pour one egg on top of each stuffed mushroom.
Bake for 7-8 minutes.
If you have leftover stuffing, as I did, you can sauté with some kale,
for example and serve as a side to the stuffed mushrooms.
Garnish with freshly cut parsley or cilantro, if desired.
These also work well as an appetiser for parties.