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Blue cheese, spinach and egg-stuffed mushrooms


  • 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.


  1. Preheat oven to 400°.
  2. Prepare a baking dish with parchment paper, prepare mushroom caps, and set aside. 
  3. In a mixing bowl, combine the blue cheese, spinach and spices, mix well. 
  4. Using a tablespoon, fill the mushroom caps with cheese spinach mixture leaving a small indent in the middle for the egg to go in. 
  5. Carefully crack open the quail eggs and place raw egg in the middle of the stuffed mushroom cap.
  6. Bake for 10-15 minutes or until golden brown. Carefully keep watch so that you donʼt burn the eggs. Serve hot and enjoy! 
  7. Garnish with chopped chives and hot sauce (optional) 

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