12 medium mushroom (medium to large) stemmed
2 bread slices
1 3 1/2-oz tuna in oil
3 tablespoons mayonnaise
1 1/2 teaspoons lemon juice
2 parsley sprigs
salt and pepper, to taste
capers
Servings: 8
1. 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.
2. 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.
Servings: 8
2 bread slices
1 3 1/2-oz tuna in oil
3 tablespoons mayonnaise
1 1/2 teaspoons lemon juice
2 parsley sprigs
salt and pepper, to taste
capers
Servings: 8
1. 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.
2. 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.
Servings: 8
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