| |
| Tuna Stuffed Mushrooms |
 |
Ingredients
for 4 servings:
• 400 g large mushrooms
• 100 g Calvo tuna packed in water or vegetable oil
• 100 g bread crumbs
• 3 egg whites
• 1 small onion
• 50 g soft Manchego cheese
• 1 spring parsley
• 1 clove garlic
• Ground pepper to taste
• 2 tablespoons white wine
• 3 tablespoons olive oil |
Preparation
Remove the stems from the mushrooms.
Wash well and drain. Peel the onion and garlic and finely chop.
Heat the oil in a skillet and sauté the onion and garlic until transparent. Remove from heat and pour over the breadcrumbs in a bowl.
Add the lightly beaten egg whites, chopped parsley, wine, grated cheese and half of the tuna, broken into small chunks.
Place the mushrooms in an ovenproof dish and place in a pre-heated oven for 10 minutes on high.
Remove from oven, fill the caps with the prepared mixture and return to the oven for 15 minutes at medium heat, until the mixture has set.
Sprinkle the rest of the tuna on top and serve on a bed of lettuce or other garnish.
|
 |
|
|
