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1
Prep your mushrooms by washing them, then scooping out the stems-- but don't toss those stems, cut them up and put them in a small bowl for now.
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2
Line a cookie sheet with foil or parchment paper and place all the cleaned out mushroom caps on it for easy prep. Preheat the oven to 375u00b0F.
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3
In a saucepan or frying pan, heat the olive oil.
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4
Saute the diced onion, 1 minced garlic clove (or 1/2 tsp liquidy minced garlic I like to use), and the mushroom steps in the oil until nice and browned. Put this mixture in a small bowl for now.
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5
In a large mixing bowl, mix the plain yogurt with the lemon juice and minced garlic.
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6
Add the paprika, nutmeg, and white pepper.
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7
Pour in the can of diced tomatoes and mix well.
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8
Add the cilantro, walnuts, and browned onion/mushroom mix.
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9
Here comes the most fun part: place the small loaf of cornbread into a bowl and smash it up real good! (If your kids are helping you in the kitchen, I'm sure they'd love this step.).
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10
Divide the crumbled cornbread into approximately 1.5 and 1/2 cup portions. You may have a little more or less. Either way, about 1.5 cups should go into the mixing bowl and 1/2 cup should stay aside.
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11
Carefully spoon the mixture into the mushroom caps with a few millimeters of leeway-- don't overstuff.
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12
Top the caps off with the remaining crumbled cornbread.
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13
Bake for 10-15 minutes or until the sides and tops have browned.
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14
I think they're best served warm, but you can also serve them chilled.
