Mushrooms stuffed with peas, mozzarella, and quail eggs

Stuffed mushrooms with peas, mozzarella, and quail eggs

When it comes to savory appetizers, stuffed mushrooms are always an excellent choice. These delights, with a flavorful filling and perfect texture, manage to impress even the most refined tastes. Today, I invite you to discover the recipe for stuffed mushrooms with peas, mozzarella, and quail eggs – a dish that combines the flavor of fresh ingredients with ease of preparation. I will provide you with every detail necessary to achieve a perfect result, along with practical tips and captivating stories.

Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Number of servings: 4-6

Ingredients

- 6-8 large champignon mushrooms
- 1 tablespoon olive oil
- A pinch of salt
- 200 g fine peas (either fresh or frozen)
- 1 red bell pepper
- 1 onion
- 1 teaspoon dehydrated vegetables
- A pinch of herb mix (from Provence)
- 100 g mozzarella
- 6-8 fresh quail eggs

The story behind the recipe

Stuffed mushrooms have a long history in gastronomy, being appreciated in various cultures as a way to transform simple ingredients into spectacular dishes. They are often used as appetizers at parties or as side dishes at festive meals. The filling of peas and mozzarella adds a note of freshness and creaminess, while the quail eggs bring an added touch of elegance. Let's get to work!

Preparing the mushrooms

1. Preparing the mushrooms: Start by cleaning the mushrooms. Remove the skin from the caps and stems, then place them on a baking tray lined with parchment paper. Lightly salt them and brush with a splash of olive oil. Not only will they taste better, but they will also become more tender.

2. Baking the mushrooms: Preheat the oven to 180 degrees Celsius. Place the tray in the oven for about 10 minutes. This process will help them release their juices and become more aromatic.

Preparing the filling

3. Boiling the peas: In a pot, add the peas with a pinch of salt and cover with water. Boil for 5-7 minutes, then drain the peas well. If using frozen peas, make sure they are well thawed before adding.

4. Sautéing the vegetables: Heat a little oil in a pan. Add the finely chopped onion, chopped mushroom stems, and diced red bell pepper. Salt and season with dehydrated vegetables and the herb mix. Cook over medium heat until the onion becomes translucent and all the juices released by the vegetables have evaporated.

5. Mixing the filling: In a bowl, combine the boiled peas with the sautéed vegetable mixture. This combination will provide a balanced flavor and pleasant texture.

Assembling the mushrooms

6. Filling the mushrooms: After the mushrooms have been baked, remove them from the oven and absorb the juice left using a paper towel. Use a spoon to place the pea filling into each mushroom cap. Be generous, but make sure the filling does not overflow.

7. Adding mozzarella: Grate the mozzarella and sprinkle a generous layer over each stuffed mushroom. This ingredient will add a note of creaminess and delicious flavor.

8. Adding quail eggs: Carefully crack the quail eggs and place one on top of each stuffed mushroom. They add an elegant look and refined taste to the dish.

9. Final baking: Place the tray back in the oven for another 10 minutes, or until the eggs are set and the mozzarella becomes golden. The aroma that will spread in the kitchen will be irresistible!

Serving

Stuffed mushrooms with peas, mozzarella, and quail eggs can be served warm or cold, as appetizers or side dishes. Here are some serving suggestions:

- Elegant appetizer: Serve them with a garlic and dill yogurt sauce for a refreshing note.
- Delicious side dish: They can be excellent alongside a juicy steak or a crispy green salad.
- Savory brunch: These mushrooms are perfect for a brunch. Add them to a platter alongside other delights, such as bruschetta or poached eggs.

Chef's tip

If you want to add a personal touch, you can experiment with different types of cheese instead of mozzarella, such as feta or goat cheese. You can also include fresh herbs, such as basil or parsley, in the filling for an even fresher taste.

Nutritional information

These stuffed mushrooms are not only delicious but also healthy. Peas are an excellent source of plant-based protein, fiber, and vitamins, while mushrooms are rich in antioxidants. Quail eggs are a fantastic option, being richer in nutrients than chicken eggs, providing a significant amount of B vitamins and minerals.

Frequently asked questions

- Can I use other types of mushrooms? Absolutely! You can opt for portobello or shiitake mushrooms for a more intense flavor.
- How can I store leftover mushrooms? They can be stored in the fridge in an airtight container for 2-3 days. Reheat them in the oven to bring them back to life.
- Is this recipe suitable for diets? Yes, it is a low-calorie recipe and rich in nutrients, ideal for a balanced diet.

Possible variations

- Vegan: Replace quail eggs with a paste made from tofu or a mixture of flaxseeds and water.
- Spicy: Add finely chopped chili pepper to the filling for an extra kick.

These stuffed mushrooms with peas, mozzarella, and quail eggs are a perfect choice for any occasion, bringing joy and flavor to your table. Enjoy your meal!