How to make
Choose mushrooms, that are in good shape and caps, which are suitable for stuffing.
Field mushrooms are a good option, but in this recipe I chose shiitake, in order to make the recipe more interesting and different.
Cut off the mushroom stems (if using Field mushrooms, just carefully break them off at the base).
Clean the caps well with a damp clean cloth and arrange them in a baking pan covered with aluminum foil or baking paper, which is lightly greased - their role is only to prevent some of the filling from burning and sticking to the baking pan in case it comes out some point.
Beat a large egg and grate the yellow cheese into it, you can put as much of it as you think is enough to fill the caps. Add a pinch of salt and mix.
Add half a teaspoon of olive oil and one or two thin slices of garlic in each mushroom. Add a little salt, fill with the prepared stuffing and to finish off, sprinkle them with spicy finely ground black pepper.
Bake the mushrooms in an oven heated to 390°F (200°C), until they aquire an appetizing color.
Serve the stuffed mushrooms warm, garnished to your liking.
Enjoy these stuffed mushrooms with eggs and cheese!
