Ingredients
- 24 baby portabello mushroom caps stems removed
- 2 cans Wild Selections Solid White Albacore Tuna drained
- 1/4 cup shredded reduced fat Italian cheese blend
- 1/2 cup Panko breadcrumbs
- 2 tablespoons lemon juice
- 1/3 cup Italian Parsley minced
- 2 tablespoons fresh thyme + 10-12 sprigs of fresh thyme for inlay of the cast iron pan
- 1 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, add all ingredients (except the fresh sprigs of thyme and butter!)
- Mix ingredients in the bowl with a wooden spoon or your hands. I used my hands because I wanted to make sure ingredients were mixed well, and the chunks of the solid albacore tuna was shredded.
- After you have wiped off your mushroom caps, fill each cap with about 1 tablespoon of filling. I slightly over filled the mushrooms caps.
- Once mushroom caps are filled, place them in a cast iron pan (you can use another pan of choice). It's okay if the mushrooms are a bit snug in the pan. They will cook down!
- Add your fresh sprigs of thyme around the edge of the pan, and drizzle olive oil into between the mushrooms.
- Cook for approximately 35 minutes. We want the tops to have a lovely golden brown color on them.
- Allow to cool for 5 minutes before servings.
Notes
Want to indulge? Add 2 tablespoons of butter into the pan before cooking and then drizzle on top of mushrooms when done!