John Myers
Ingredients for 4 servings:
- 4 mushrooms, medium-large
- 4 quail eggs
- 200g Gorgonzola
- 50 g mascarpone
- 1 slice(s) ham
- some cheese, grated, to taste, e.g. Parmesan
- some butter to grease the molds
- salt and pepper
- Paprika powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
good, small starter
To prepare, preheat the oven to 180°C (top/bottom heat). Grease an ovenproof bowl with butter for each person. Mix the Gorgonzola with the mascarpone and set aside. Trim and wash the mushrooms, or peel and remove the stems. Finely chop the ham and mix with the grated cheese. If desired, you can also finely chop the stems. Season to taste. Now add some of the filling to the mushrooms (depending on their size). Be careful not to overfill them, so there’s still room for the quail egg. Place the egg in the center. The filling ensures that the quail egg doesn’t “sink” into the mushrooms, but sits nicely on top, allowing the egg to stand out more. If you have any leftover ham and cheese mixture, add it to the Gorgonzola and mascarpone mixture. Now divide the entire Gorgonzola mixture among the individual bowls and place a mushroom in the center of each. Place the bowls in the oven and bake for about 10 minutes. The egg white should be firm. Remove from the oven, sprinkle with paprika, and serve.
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