Name: Stuffed Mushrooms with Spinach
Prep time: 30 minutes
Cook time: 25 minutes
Yield: 20 people (40 stuffed mushrooms, 2 per person)
Cuisine: South Indian
Ingredients: 40 pieces Button Mushrooms (large, for stuffing); 8 cups Fresh Spinach (finely chopped); 20 ounces Cream Cheese (softened); 2 cup Coconut Milk (grated); 10 cloves Garlic (minced); 2 cup Breadcrumbs (for binding); 4 tablespoons Olive Oil (for drizzling); 2 teaspoon Salt (to taste); 1 teaspoon Coriander Seeds (to taste)

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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.
Chop the mushroom stems finely and set aside.
In a mixing bowl, combine the chopped spinach, mushroom stems, cream cheese
Parmesan cheese, garlic, breadcrumbs, salt, and pepper.
Stuff each mushroom cap with the spinach mixture, pressing gently to pack it in.
Arrange the stuffed mushrooms on a baking tray.
Drizzle with olive oil and bake for 20-25 minutes until the tops are golden and the mushrooms are tender.
Serve warm as a small plate appetizer.