Stuffed mushrooms (pity they shrink so much!), Taste magazine, and a story about quail eggs and great service

When I started these mushrooms were three times this size (I used the 'breakfast' Portobello type) but never mind, the flavour was all there and this is a great way to cook them!Clean the mushrooms and remove the stalks (set them aside) and top skin if you can (discard). Place the mushrooms on a baking tray lined with baking paper, cap side down, sprinkle with salt and a drop of olive oil and bake