For the aioli process the garlic, salt and egg yolks in the small bowl of a food processor until well combined. With the motor running slowly add oil through the feed tube, processing to form a thick mayonnaise. Add the lemon juice, chilli and peppers and blitz quickly to chop and combine. Cover and refrigerate until required.
On a plate combine the breadcrumbs, manchego, paprika, thyme, salt and pepper.
In a separate shallow bowl whisk the eggs.
Dip each mushroom in the egg mixture, then fully coat with the breadcrumb mixture.
Heat vegetable oil in a frypan over a medium-high heat. Cook mushrooms in batches until golden brown, turning half way through (about 5 minutes). Drain on a paper towel.
Serve warm as part of a tapas platter with your favourite combination of parma ham, chorizo, baby peppers, olives, just-cooked asparagus, hard cheese and crusty bread.