Clean the mushroom caps, cut off the legs. Season the caps with salt and pepper. leave to marinate.
Finely chop the onion and mushroom legs. Fry in vegetable oil until golden brown.
Add cream and a slice of cheese. Add salt and pepper,
add finely chopped sausage and herbs. Stir, immediately remove from heat. Sausage and greens should not be stewed, they should only give their flavor to the filling.
Cool, fill with this mass of hats. Make a recess in the middle.
Beat a quail yolk into the center of each mushroom.
Bake at 180* 10 minutes.
Decorate to your liking.
I decorated it with balsamic cream, squares of bell pepper, slices of young carrots and sprigs of rosemary.