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Categories:
red onion green bell pepper mayonnaise water fresh parsley red wine vinegar Dijon mustard salt mushrooms olive oil tomatoes American cheese
Viewed: 52 - Published at: 6 years agoIngredients
- 3 Tablespoons Red Onion, Diced
- 1/2 cups Green Bell Pepper, Diced
- 1/2 whole Jalapeno, Seeded And Diced
- 1/4 cups Mayonnaise
- 12 ounces, weight Canned Tuna, Packed In Water, Drained
- 1/4 cups Fresh Parsley, Chopped
- 1 teaspoon Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- Salt And Pepper, to taste
- 16 ounces, weight Baby Portobello Mushrooms, Cleaned And Stems Removed
- 2 Tablespoons Olive Oil
- 2 whole Roma Tomatoes, Sliced Thin
- 4 slices White American Cheese, Cut Into Quarters
Method
- Preheat the oven to 350 F. Combine the onion, green pepper, jalapeno, mayonnaise, tuna, parsley, red wine vinegar, and Dijon mustard in a medium size bowl.
- Add salt and pepper to taste.
- Gently toss mushrooms in a bowl with olive oil to coat.
- Lay the mushrooms on a rimmed baking sheet (the hole where the stem had been attached should be facing up) and stuff with the tuna mixture.
- Top each mushroom with one slice of tomato and a piece (or two) of cheese.
- Bake at 350 F for 20-25 minutes, or until cheese is melted and mushrooms are browned.
