Stuffed Mushrooms - Tuna Melt Style

Yields 2 mushrooms, but you can always expand the recipe.

Nutrition Information:  132 calories, 11g carbs, 2g fat, 17g protein, 3mg Cholesterol, 294mg Sodium, 2g sugar, 2g fiber

 

Ingredients:

• 1 4-ounce can Chunk Light Tuna in Water (HEB)
• 2 large Portobello mushrooms (about 5” diameter each)
• 1 tablespoons reduced fat parmesan cheese, grated
• 2 tablespoons minced yellow onion
• ¼ cup minced green beans
• 1 tablespoon Fage 0% Nonfat Plain Geek Yogurt
• ¼ cup chopped bread (I use Ezekial 4:9 Low Sodium)
• 2 garlic cloves minced
• S&P to taste
• 1 Dill pickle minced
• ½ teaspoon thyme
• ½ teaspoon dill
• ½ teaspoon horse radish (if you want)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Lay mushrooms face up on a baking sheet.
3. Remove the centerpieces and place to the side of the mushrooms (they’re fun to nibble on later).
4. Lightly spray your mushrooms, and centers, with your Misto.
5. In a separate bowl, combine: tuna, onion, green beans, yogurt, bread, garlic, pickle, thyme, dill, and horseradish.  Mix together.
6. Divide mixture into two equal parts and fill mushrooms.
7. Sprinkle Parmesan and S&P on top of mushrooms.
8. Bake for 25 minutes, or until mushrooms are juicing and soft.