Mushrooms Stuffed With Corn Bread And Coriander

1. 1

   Preheat the oven to 400u00b0F. Grease a baking sheet with a little olive oil.

2. 2

   Rinse mushrooms and pat dry. Remove stems and finely chop. Place caps on prepared sheet.

3. 3

   Place the olive oil and chopped garlic in a pan and saute until aromatic.

4. 4

   Add the chopped stems to the pan and saute for 2 minutes. Add the corn bread and mix together.

5. 5

   Remove from heat. Add the coriander and a little grated Parmesan. Mix well.

6. 6

   Heap the filling into the mushroom caps and sprinkle with grated Parmesan to taste.

7. 7

   Bake until caps are cooked and the filling is golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.