Gourmet Mushroom Egg Bake

6 TBSP BUTTER, PLUS EXTRA FOR GREASING
2 CUP CHOPPED MUSHROOMS
1/2 CUP SLICED MUSHROOMS
3 CLOVES GARLIC MINCED
2 SPRIGS OF PARSLEY, FINELY CHOPPED
PINCH OF PAPRIKA
SALT AND PEPPER TO TASTE
GRATED PARMESAN OR FAVORITE CHEESE

- BUTTER ANY OVEN-SAFE DISH (INDIVIDUAL RAMEKINS, CUPCAKE PAN,    OR SMALL BAKING DISH).
- HEAT 3 TBSP BUTTER OVEN MEDIUM HEAT IN A SKILLET.
- ADD MUSHROOMS AND COOK UNTIL LIGHTLY BROWNED.
- SEASON LIGHTLY WITH SALT & PEPPER.
- ADD GARLIC TO PAN & COOK UNTIL FRAGRANT, ABOUT 30 SECONDS.
- DIVIDE MUSHROOMS AMONG BUTTERED DISHES.
- CRACK EGGS OVER THE MUSHROOMS AND SEASON WITH SALT, PAPRIKA,    PARSLEY & TOP WITH CHEESE.
- COOK UNTIL EGG WHITES ARE SET, ABOUT 10 MINUTES.
- ADD 3 TBSP BUTTER TO PAN & COOK REMAINING MUSHROOMS UNTIL      CRISPY. SEASON WITH SALT.
- REMOVE DISHES FROM THE OVEN & TOP WITH CRISPY MUSHROOMS.
- SERVE IMMEDIATELY.