Tuna Stuffed Italian Mushrooms. Clean mushroom caps and remove stem if needed. Place on a cookie sheet, rounded side down. Place tuna mixture inside mushroom caps.
Are you looking for a grilling recipe? In frying pan place Fortuna Sausage; stir often, breaking up large pieces as you cook. Handful flat leaf parsley How To Make Red Lobster Crab and Lobster Stuffed Mushrooms You can cook Tuna Stuffed Italian Mushrooms using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients of Tuna Stuffed Italian Mushrooms
- Prepare 2 large of flat mushrooms.
- You need 1 small of tin tuna in spring water.
- Prepare 2 tbsp of chopped tomatoes with a teaspoon of dried Italian Herb mix.
- Prepare 1/2 small of brown onion.
- Prepare 1 of Couple of sprigs of fresh thyme.
- It's 1 of Tabasco sauce (to your liking).
- Prepare 2 tbsp of low fat cottage cheese.
- Prepare of Crumb.
- You need 2 tbsp of almond meal.
- You need 2 tbsp of chopped fresh parsley.
- You need 1 of Zest of one lemon.
These Tuna Casserole Stuffed Shells are a different take on a classic comfort food. I've started making a weekly meal plan in an effort to be more organized and to simply things when it comes to get everyone fed so I have a little more time to help the kids with homework or just enjoy hearing about their day. This recipe is an Italian American rendition, much richer and with more stuffing and ingredients than the one found in Italy. In a medium pot, heat oil over medium-high.
Tuna Stuffed Italian Mushrooms step by step
- Lay the mushrooms on an oven tray lightly sprayed with cooking spray.
- In a bowl, combine tuna, pasta sauce, onion and Tabasco and share amongst the mushrooms, 'filling' the cup..
- Top each mushroom with a tblspn of low fat cottage cheese.
- In a bowl combine almond meal, parsley and lemon zest and place on top of cottage cheese. This will form a slight crust.
- - Bake for approx 20mins on 180°C / 356°F oven and serve.
- OPTION: Makes a great salsa for wraps or a side dish if minus the tuna.
These easy stuffed mushrooms start with Chicken of the Sea minced clams and lump crab meat. I always have my pantry stocked with all sorts of Chicken of the Sea seafood because their products are so great for all kinds of recipes! You might have crab and clam meat in your kitchen already, but if not, they should be easy to find near the canned tuna at your grocery store. Crumble in the tuna over the potatoes. Add the mushrooms, corn, and capers, and toss well.