Mushroom Bocadillos

Ingredients

• 0.3 cup bread crumbs dried fine
• 2 tablespoons butter 
• 4 large eggs 
• 0.5 cup cilantro leaves fresh minced
• 0.3 teaspoon ground nutmeg 
• 0.5 pound jack cheese shredded
• 1 pound mushrooms sliced
• 0.3 cup onion finely chopped
• 8 servings salt and pepper 

Equipment

• bowl
• frying pan
• oven

Directions

1. In a 10- to 12-inch frying pan over high heat, melt 2 tablespoons butter.
2. Add mushrooms, onion, and nutmeg. Stir often until mushrooms are lightly browned, about 10 minutes. Season to taste with salt and pepper.
3. Let cool.
4. Meanwhile, in a bowl, beat eggs to blend with crumbs, cilantro, and all but 1/2 cup of the cheese.
5. Coarsely chop the mushroom mixture and stir into the egg mixture.
6. Pour into a buttered 8-inch square pan.
7. Bake in a 325 oven until center feels firm when lightly pressed, about 30 minutes (about 20 minutes in a convection oven).
8. 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).
9. Remove from oven and let stand in pan until warm, at least 15 minutes, or until cool.
10. Cut into 1-inch pieces and arrange on a platter.