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1/2 lb fresh mushrooms
1 can (6 oz) water-packed tuna
1/2 cup shredded, smoked Gouda cheese
2 tablespoons grated Parmesan cheese
3 tablespoons mayonnaise
1 scallion, finely minced
1. Preheat oven to 350F.
2. Wipe mushrooms clean with a damp cloth, and remove stems.
3. Combine tuna, Gouda, Parmesan, mayonnaise, and scallion and mix well.
4. Spoon mixture into muschroom caps, and arrange in shallow roasting pan. Add just enough water to cover bottom of pan.
5. Bake 15 minutes and serve hot.
To ensure freshness, check the gills on the underside of the muschroom. If they're closed tightly, the mushroom should stay fresh 4 to 5 days. If they're open, use them right away.
Per Serving: 60 cal, 4g pro, 1g carb, 4g fat, 1.5g sat fat, 10mg chol, 0g fiber, 95mg sodium
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