Tuna Mayo Stuffed Mushrooms
Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Red Meat Free, Soya Free, Egg Free, Dairy Free, Lactose Free.
This can be made for a great tasty starter or as a light lunch / dinner.
5 Chestnut Mushrooms
1/2 Tin of Tuna
1/2 Tsp Dried Parsley
4 Tbls Vegan Mayo
Pre-heat your oven to gas mark 5.
Grab your chestnut mushrooms
Peel and Pop the stalks out.
Chop your stalks up, they can be used in the filling.
Put your tuna, chopped stalks and parsley into a bowl.
Add your vegan mayo and combine.
Spread out your mushrooms on a baking tray and start spooning your mixture into your mushrooms.
Put them into the oven for 15-20 minutes or until golden on top.
They should be piping hot when they come out so watch the juices as your take the tray out of the oven.
If you would like to top them with a sauce you can add a Tbls of vegan mayo to a ramekin and add 1 Tsp hot water to thin it down.
and then just pour over each of your mushrooms and sprinkle a little dried parsley over the top.
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