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Blue cheese, spinach and egg-stuffed mushrooms
Ingredients
- 12 whole large button or crimini mushrooms wiped clean and stems removed
- 2 teaspoons olive oil
- 1 cup blue cheese, crumbled
- 1 cup chopped, cooked spinach leaves
- 1 tablespoon cayenne powder
- Salt and fresh black pepper to taste
- 12 quail eggs
- Chives, finely chopped.
Directions
- Preheat oven to 400°.
- Prepare a baking dish with parchment paper, prepare mushroom caps, and set aside.
- In a mixing bowl, combine the blue cheese, spinach and spices, mix well.
- Using a tablespoon, fill the mushroom caps with cheese spinach mixture leaving a small indent in the middle for the egg to go in.
- Carefully crack open the quail eggs and place raw egg in the middle of the stuffed mushroom cap.
- Bake for 10-15 minutes or until golden brown. Carefully keep watch so that you donʼt burn the eggs. Serve hot and enjoy!
- Garnish with chopped chives and hot sauce (optional)
