8 oz. medium mushrooms
3 oz. chunk light Tuna
2 medium zucchinis
2 green onions
2 garlic cloves
1 medium tomato
1 Ts chopped cilantro
½ ts paprika
1/8 ts ginger powder
2 Ts olive oil
4 Ts shredded Gouda cheese plus extra for topping
First of all, we are going to roast the mushrooms.
1- Preheat oven to 350°F.
2- Remove the stems from mushrooms and scrap out the centers with a melon baller or your fingers. Save mushroom stems and the scrapped pieces. Set aside.
3- Season the mushroom caps in and out with salt and pepper.
4- Cover a baking sheet with parchment paper and arrange mushrooms in a single layer, cavity- side down.
5- Roast mushrooms for about 30 minutes.
6 – While mushrooms are roasting, cut the mushroom stems into small pieces along with the scrapped pieces.
7- Heat olive oil in a saucepan over medium high heat and sauté the mushroom stems and scrapped pieces. Stir for two to three minutes, then add in onions and garlic.
8- Stir frequently so that you don’t burn the vegetables for two or three more minutes.
9- Add in the finely chopped tomato, and stir for about two minutes.
10- Add in paprika, ginger powder, cilantro and season with salt and pepper to taste.
11- reduce the heat to medium low and add tuna then stir for a minute or two.
12- Let cool for a little bit.
13- In a bowl make the filling by mixing together the Gouda cheese with the tuna mixture.
14 – Place about one tablespoon of filling mixture into each mushroom so it’s plump and full.
15- Top each mushroom with the extra shredded Gouda cheese.
16 – Place in oven at 350°F for about 8 minutes or until cheese is melted.
17- Serve warm.
Recipe by: LDS’s Mom