Mushrooms Stuffed with Corn Bread and Coriander

Ananás e Hortelã
Mushrooms Stuffed with Corn Bread and Coriander


Stuffed mushrooms are a favorite hors d'ouevres to enjoy with cocktails, their small caps being a perfect vessel for all manner of flavorful fillings, such as the one in this recipe that makes good use of the mushroom stems (instead of just tossing those away, as many recipes have you do), cooking them with crumbled cornbread (store-bought or your own creation) and mixing in fresh cilantro and parmesan, more of which is sprinkled on top before going into the oven.


10 fresh mushrooms (small, for garnishing)
2 tablespoons olive oil
1 cup crumbled corn bread
1 garlic cloves
1 bunch coriander (chopped)
grated parmesan cheese (to taste)


1Preheat the oven to 400°F. Grease a baking sheet with a little olive oil.
2Rinse mushrooms and pat dry. Remove stems and finely chop. Place caps on prepared sheet.
3Place the olive oil and chopped garlic in a pan and saute until aromatic.
4Add the chopped stems to the pan and saute for 2 minutes. Add the corn bread and mix together.
5Remove from heat. Add the coriander and a little grated Parmesan. Mix well.
6Heap the filling into the mushroom caps and sprinkle with grated Parmesan to taste.
7Bake until caps are cooked and the filling is golden brown.
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