Pre-heat the oven to 325-degrees F.
If the quail have been shot in the wild, inspect them all for lead shot, removing any shot with tweezers or the point of a paring knife.
Lightly rub all the quail, inside and out with the seasoned salt.
In a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.
Using the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.
Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.
Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.
