in Recipes

Stuffed giant mushrooms with quail egg à la Didi

updated

Spread the love

Ingredients for 2 servings:

  • 30 g Mett (onion meat)
  • 15 g rolls, only the inside
  • 2 giant mushrooms
  • 2 quail eggs
  • 1 m.-sized egg(s)
  • 30g Gouda
  • 1 chili pepper(s), Rawid Red
  • 100 g Brussels sprouts, cooked

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Mix the onion mince and bread roll together. Clean the mushrooms, remove the stems, and hollow out the heads. Roughly chop the hollowed-out pieces and the stems. Shave 4 slices of Gouda and line the mushroom heads with them. Place the bread roll, onion mince, chopped mushroom stems, egg, and chili pepper in a food processor. Blend everything until smooth. Fill the mushroom heads with this mixture. Place the rest in a small baking dish and place the mushroom heads on top. Crack a quail egg on top of each one and arrange the Brussels sprouts around it. Bake in a preheated oven at 180°C (convection oven) for 20 minutes. Serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

tomato salsa

Gemelli with Brussels sprouts and cheese sauce à la Didi