Name: Stuffed Mushroom Caps
Prep time: 30 minutes
Cook time: 25 minutes
Yield: 20 people (2 caps per person)
Cuisine: South Indian
Ingredients: 40 pieces Button Mushrooms (Medium-sized, stems removed); 2 cups Cream Cheese (Softened); 1 cup Breadcrumbs (Fine); 1 cup Coconut Milk (Grated); 4 cloves Garlic (Minced); 4 tablespoons Fresh Parsley (Finely chopped); 1 teaspoon Salt (To taste); 0 teaspoon Coriander Seeds (To taste); 4 tablespoons Olive Oil (For drizzling)

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How to Prepare

Preheat the oven to 375°F (190°C).
Clean the mushrooms by wiping them with a damp paper towel and remove the stems carefully.
Finely chop the mushroom stems and set aside.
In a mixing bowl, combine the chopped mushroom stems, cream cheese, breadcrumbs
Parmesan cheese, garlic, parsley, salt, and pepper.
Stuff each mushroom cap with the mixture, pressing gently to fill.
Arrange the stuffed mushrooms on a baking sheet.
Drizzle with olive oil and bake for 20-25 minutes or until golden and tender.
Serve warm as a small plate appetizer.