Mushrooms Stuffed with Corn Bread and Coriander

Directions

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