TUNA STUFFED MUSHROOMS


Ingredients:

1 (200g) pack large fresh shiitake mushrooms or Portobello mushrooms, stems removed (about 10 pc)

Tuna Stuffing:

1 (185g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN VEGETABLE OIL, drained and reserve oil
1/2 cup MAGNOLIA CHEEZEE SPREAD MILKY WHITE
1 (30g) pc tomato, diced
1 (50g) bunch spinach, use leaves only and chopped
1/4 tsp iodized fine salt
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp paprika

Procedure:

  1. In a bowl, combine all tuna stuffing ingredients, except mushrooms.
  2. Brush mushrooms with tuna oil and fill caps with the tuna mixture.
  3. Place in a baking pan or tray and cover with foil.
  4. Bake in a preheated oven set to 180oC (356oF) for 25 minutes.
  5. Transfer mushrooms to a platter and serve.

 

Makes 5 servings.

(Yield: 10 pc/2 pc per serving)


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