Instructions

1. Preheat the oven to 180°C or put the grill setting to medium.
2. Cut out the stalks of the mushrooms, then chop these finely. Put the mushroom onto a greased baking tray.
3. Finely chop the onion and garlic. Cut the red pepper into tiny cubes.
4. Heat the oil in a frying pan and gently soften the onion, garlic, mushroom and red pepper pieces. This should take about 8 minutes.
5. Add the herbs and spices, stir for a minute then stir in the tomato purée. Add the drained beans and corn. Add a drop of water. Cook for a couple of minutes, while stirring. You should get a thick filling - the tomato "sauce" should not be runny, so reduce it if needed.
6. Turn off the heat and stir in the chopped fresh coriander.
7. Stuff the mushrooms with the filling, and scatter the grated cheese on top.
8. Bake or grill in the oven until the cheese has melted.
9. Serve warm.