Stuffed MUSHROOs with Cream Cheese

Start by preheating the oven to 375°F or 190°C.

1. Wash the MUSHROOs and remove the stems. Chop the mushroom stems finely and set them aside.
2. Combine the softened cream cheese, grated Parmesan, minced garlic, chopped coriander, ground cumin, red chili flakes, salt, and pepper in a mixing bowl. Mix everything well until you have a smooth and well-combined mixture.
3. Now heat olive oil in a skillet/pan over medium heat, add chopped mushroom stems and sauté until they release moisture and become tender. This will take about 3-5 minutes.
4. Allow the sautéed mushroom stems to cool slightly, then mix them into the cream cheese mixture.
5. Take each MUSHROO cap and stuff it generously with the cream cheese mixture, making sure to pile it up.
6. Place the stuffed mushrooms on a flat pan or baking sheet, and drizzle a little olive oil over the top of each mushroom.
7. Bake in an oven for 15-20 mins or until the mushrooms are tender and the cheese is golden brown on top.
8. Remove from the oven and let them cool for a few minutes.
9. Garnish the mushrooms with fresh coriander leaves and serve warm.

These stuffed MUSHROOs make for a delicious appetizer or snack. Adjust the spice level according to taste, and enjoy this delightful dish!