Ingredients

The following ingredients have 6 Servings
  • 6 Portobello Mushrooms
  • 2 cans of Bella Portofino Tuna – drained
  • 1 small red onion – diced
  • Zest of 1 lemon
  • 2 tbs. fresh lemon juice
  • 16 oz. Fresh baby spinach
  • 1 cup Italian style bread crumbs
  • 4 tbs. fresh Italian parsley – chopped
  • 4 cloves of garlic – chopped fine
  • 2 tbs. olive oil
  • 1 tbs. butter
  • 1 cup of grated Parmesan cheese

Instruction

  • Preheat Oven 350 degrees F.
  • Clean mushrooms with damp paper towels and gently rub the mushroom with olive oil inside and out.
  • Heat a large cast iron frying pan with the butter and olive oil.
  • Add the chopped onion and garlic and sauté on a medium heat until the garlic is fragrant.
  • Add the bread crumbs and toss and finally add the spinach, lemon zest, and lemon juice, grated Parmesan, tuna and toss to incorporate; turn the heat off.
  • Fill the mushrooms with this mixture and then top each mushroom with more grated cheese, finish off with a little drizzle of olive oil over each mushroom.
  • Bake for 10 – 12 minutes until the cheese is melted and slightly golden.
  • Serve with a lemon wedge.