Breakfast Egg Cups with Parsley Gremolata and Mushrooms

Ingredients

• 5 ounces Taleggio or Brie cheese, rind removed
• 1 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
• 3 tablespoons finely chopped shallot (from 1 shallot)
• 2 teaspoons grated lemon zest (from 1 lemon)
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for greasing
• 1/2 teaspoon kosher salt, divided, plus more to taste
• 1 tablespoon unsalted butter
• 1 (8-ounce) package cremini or white button mushrooms, very thinly sliced (3 cups)
• 12 prosciutto slices (about 8 ounces)
• 12 large eggs
• 1/4 cup heavy whipping cream
• Black pepper, to taste

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