Cut mushrooms into small pieces with stethe base of large flat mushrooms. Add the finely chopped clove of garlic, chopped parsley and onion and tarragon. Fry in a little butter mixture over medium heat for 3 minutes. Be sure to stir often. Season with salt, pepper and lemon juice. Allow the filling to cool before stuffed in birds. Then drop a neckskin in birds with a toothpick. Tie wings to the body to keep their shape. Mix the remaining butter and garlic and beat them. Melt quite a bit of it in the tray in which you will bake. Roll birds and arrange them with the chest down. Preheat oven to 220 C. Arrange the mushrooms in the pan with fins (grooved portion) up and brush them with the remaining garlic butter. Place them over the grill or BBQ, but without them touching her. Arrange the quail breast side down so that the meat juices to drip on mushrooms during baking, which lasts 20 minutes. Place the birds on the mushrooms and serve immediately or cover with lid and keep the tray in the oven at 120 C until serving.