Champignons are very tasty mushrooms, from which you can prepare any dish. And this appetizer will suit any table and will be sold out in a matter of minutes.
- 12 pcs. quail eggs,
- 12 pcs. large mushrooms,
- 1 head of onion,
- 50 gr. parmesan,
- 3 tbsp. l. olive oil,
- 2 cloves of garlic,
- salt, black - allspice, parsley and dill to taste.
Wash the champignons in running water, dry. Separate the hats from the legs, and grease the inside of the cap with olive oil. Cut the mushroom legs into thin slices, peel the onion and chop finely. Wash the dill and parsley, dry and chop. Grate the cheese on a fine grater.
We take a saucepan and in olive oil, blanch the onion and champignon legs over high heat until half cooked, then add finely chopped dill, parsley and grated cheese. Mix everything thoroughly and fill the champignon caps by 1/3 with the resulting mixture, making a depression for the egg in the middle.
Place the mushroom caps on a baking sheet. Pour 1 quail egg into each mushroom, salt and pepper. In a preheated oven to 160 degrees, send the baking sheet for 20 minutes. After baking, remove the mushroom caps from the oven and place on a dish. Peel the garlic, chop, mix with chopped herbs and sprinkle with mushrooms.
