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Tuna Stuffed Portobello Mushrooms
Portobello, portabella…to-MAY-toe, to-MAH-to. However spelled, I love them. And tuna, too. When I was in highschool, and a geek to the core, I obsessed about eating tuna because it was considered “brain food”. Aside from the ‘benefits’ of the fish, I can’t get enough of the flavor.In this quick dish, I combined my favorites: tuna, mushroom, parmesan cheese, celery, Italian parsley, and olive oil.

Tuna Stuffed Portobello Mushrooms

Ingredients

  • 2 tbsp solid light tuna in olive oil
  • 2″ celery stalk, chopped
  • 1 tsp butter
  • 1 tsp grated parmesan cheese
  • 2 baby portobello mushrooms
  • a few leaves of chopped Italian parsley
  • salt
  • pepper
  • olive oil

Procedure:

1. Pre-heat oven (or oven toaster) to 350°F.

2. Combine everything except for the mushroom in a small bowl. Note: add salt and pepper to suit your taste. The saltiness of the canned tuna might be salty enough for you.

3. Divide and spread the mixture on two mushrooms placed on an oven safe dish.

4. Bake at 350°F for 10 minutes. Take out and spray or drizzle some olive oil. Bake for another 5 minutes.

5. Take out of the oven, sprinkle with chopped parsley and tent with aluminum foil for 5 minutes.

6. Remove foil and serve. It’s awesome with rice, but I would assume this would complement a creamy light pasta very well.

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