YieldsMakes 8 servings
Notes; If making up to 1 day ahead, cool, cover, and chill. Serve at room temperature or reheat: bake, uncovered, in a 325° oven until warm, about 10 minutes.

How to Make It

Step 1
1

In a 10- to 12-inch frying pan over high heat, melt 2 tablespoons butter. Add mushrooms, onion, and nutmeg. Stir often until mushrooms are lightly browned, about 10 minutes. Season to taste with salt and pepper. Let cool.

Step 2
2

Meanwhile, in a bowl, beat eggs to blend with crumbs, cilantro, and all but 1/2 cup of the cheese.

Step 3
3

Coarsely chop the mushroom mixture and stir into the egg mixture. Pour into a buttered 8-inch square pan.

Step 4
4

Bake in a 325° oven until center feels firm when lightly pressed, about 30 minutes (about 20 minutes in a convection oven). Sprinkle evenly with remaining cheese and bake just until it begins to melt, 3 to 4 minutes more (1 to 2 minutes in a convection oven). Remove from oven and let stand in pan until warm, at least 15 minutes, or until cool. Cut into 1-inch pieces and arrange on a platter.

Ingredients

  About 2 tablespoons butter or margarine
 1 pound sliced mushrooms
 1/4 cup finely chopped onion
 1/4 teaspoon ground nutmeg
  Salt and pepper
 4 large eggs
 1/4 cup fine dried bread crumbs
 1/2 cup minced fresh cilantro
 1/2 pound asadero or jack cheese, shredded

Directions

Step 1
1

In a 10- to 12-inch frying pan over high heat, melt 2 tablespoons butter. Add mushrooms, onion, and nutmeg. Stir often until mushrooms are lightly browned, about 10 minutes. Season to taste with salt and pepper. Let cool.

Step 2
2

Meanwhile, in a bowl, beat eggs to blend with crumbs, cilantro, and all but 1/2 cup of the cheese.

Step 3
3

Coarsely chop the mushroom mixture and stir into the egg mixture. Pour into a buttered 8-inch square pan.

Step 4
4

Bake in a 325° oven until center feels firm when lightly pressed, about 30 minutes (about 20 minutes in a convection oven). Sprinkle evenly with remaining cheese and bake just until it begins to melt, 3 to 4 minutes more (1 to 2 minutes in a convection oven). Remove from oven and let stand in pan until warm, at least 15 minutes, or until cool. Cut into 1-inch pieces and arrange on a platter.

Mushroom Bocadillos