Ingredients:

6 large champignons

Butter

Onion

Salt and pepper

3 eggs

120 g cheese

Green onions or parsley

Oil

Instructions:

Preheat your oven to 180°C (350°F).

Carefully remove the stems from the mushrooms and clean the caps.

Finely chop the onion.

In a pan, melt a small amount of butter over medium heat. Add the chopped onion and sauté until soft and translucent. Season with salt and pepper to taste.

Place the mushroom caps on a baking tray, drizzle with a bit of oil, and fill each cap with the sautéed onions.

Grate the cheese and sprinkle it over the onions inside the mushroom caps.

Crack an egg into each mushroom cap, being careful not to break the yolk.

Bake in the preheated oven for about 20 minutes, or until the eggs are set to your desired doneness.

Garnish with chopped green onions or parsley before serving.

Enjoy your delicious egg-stuffed mushrooms!