Begin by cleaning the medium-sized button or cremini mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems to form a cavity.

Preheat your oven to 180°C (356°F). Arrange the cleaned mushrooms on a baking tray, covered with parchment paper, spacing them about 2 centimeters apart.

Crack one quail egg gently into each mushroom cap, being careful not to break the yolks.

Sprinkle a pinch of Maldon salt over each stuffed mushroom. If using herbs, chop them finely and sprinkle on top.

Place the baking tray in the preheated oven and bake for 5-8 minutes until mushrooms are tender and egg yolks are just set.

Remove from oven, let cool slightly, and serve on a platter.