Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tuna Stuffed Mushrooms
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- #8617
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
12 medium-large mushrooms, stemmed
2 slices bread
1 can (3.5 ounce size) tuna in oil
3 tablespoons mayonnaise
1 1/2 teaspoon lemon juice
2 sprigs parsley
salt and pepper, to taste
capers
directions
Wash mushroom caps and drain on paper towels.
Place bread slices in food processor or blender and process to make fine crumbs. Add tuna, mayonnaise, lemon juice and parsley and puree until smooth. Add salt and pepper.
Place mushroom caps on microwave-safe dinner-size plate. Microwave at high for 3 minutes or until tender.
Spoon tuna mixture into cavities and microwave at high for 2 minutes, or just until tuna mixture is very warm. Garnish with capers.
Or if you prefer, microwave the caps until tender. Cool, then fill with tuna mixture and serve cold.
added by
jenifersrecipes
nutrition data
121 calories, 8 grams fat, 7 grams carbohydrates, 7 grams protein per serving.
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