Ingredients
Units
Scale
- 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
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 6
