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