10 small champignon or white mushrooms
1 onion
1 bunch of green onions
2 eggs
100 g of hard cheese
50 g of butter or margarine
1/2 cup of water
1/2 cup of flour
Salt and pepper to taste
1 tablespoon of breadcrumbs for coating
Dice the onion and sauté it in butter until translucent.
In a small pot, add the butter, pour in the water, and bring it to a boil.
Add the flour, stirring quickly with a spoon until a “dough crust” forms at the bottom of the pot.
Once it cools slightly, add the eggs one at a time, mixing with a mixer each time.
Incorporate the sautéed onion, grated cheese, chopped green onions, salt, and pepper into the dough.
Sauté the mushrooms on all sides, seasoning with salt and pepper, then coat them in breadcrumbs.
Place a bit of dough at the bottom of small muffin tins, add the mushrooms cap-side down, and cover them with more dough.
Bake at 190°C (375°F) for 40 minutes.
After that, turn off the oven and leave them for another 5 minutes.