These stuffed mushrooms are perfect bite-sized snacks for parties, and a great way to introduce wild foods to the uninitiated.
1/2 teaspoon ground coriander
Preheat oven to 350° degrees F. Clean and de-stem the mushrooms. In separate pans, steam the potatoes and Spiny Amaranth.
Mix the breadcrumbs and melted butter.
Spoon the vegetable mixture into the mushroom caps. Sprinkle the buttered breadcrumbs on top.
Bake at 350° degrees for 20-30 minutes.