Preheat the oven to 175 C (347 F).

Wash the mushrooms and remove the stems. Cut the stems in tiny pieces.

Place the mushrooms on a nonstick baking sheet (you can use parchment paper). Season with salt and pepper. Cook in the oven for 5 minutes.

In a nonstick pan, cook the bacon cut into tiny pieces. Cook until the pieces are crunchy, then add the mushroom stems and cook for a couple minutes over low heat.

Stuff the portobello mushrooms with a teaspoon of the bacon and mushroom mix. Top with a quail egg for each mushroom and finish with mozzarella cheese.

Cook in the oven for 10 minutes.