Juicy patties tucked into roasted mushroom caps — your new favorite low-carb, bunless bite, perfect for gatherings.

You’ll need:
– 12 button mushrooms (about 1½–2 inches wide)
– 120g ground meat (beef, pork, or chicken)
– 1 small onion (about 80g), finely chopped
– 3 slices cheese (about 45g total)
– 3 quail eggs (optional)
– 6 to 8 cherry tomatoes
– 2 to 3 small lettuce leaves
– ¼ tsp salt
– ⅛ tsp black pepper
– 1 tsp light soy sauce
– 1 tsp oyster sauce
– ½ tsp chicken bouillon powder

Steps:
1. Sauté onion until soft. Mix with ground meat, salt, pepper, soy sauce, oyster sauce, and bouillon.
2. Remove stems and fill each cap with the meat mixture.
3. Place mushrooms meat-side down in a pan. Cover and cook on low for 4–5 minutes. Flip and cook until mushrooms are tender. Turn off heat and top with cheese to melt.
4. Boil quail eggs and cut in half. Slice cherry tomatoes. Cut one cheese slice into small squares.
5. Stack lettuce, tomato, and egg on one stuffed mushroom. Top with another mushroom and skewer to hold.

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