Tuna Stuffed Mushroom
Ingredients:
2 large portabella mushrooms
1 large squash, finely diced
1 large zucchini, finely diced
1 cup finely chopped celery
1/2 cup finely chopped red onion or sweet onion
1 can of tuna, in water
1 tbsp. minced fresh garlic
2 tbsp flax oil
1-2 tbsp flaxseed
Olive oil nonstick spray
Directions:
Preheat oven to 375 degrees.
In a bowl, combine ingredients and Mix until smooth. Set aside.
Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside.
Lay a large piece of heavy-duty foil on a baking sheet. Lightly mist mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon mixture into the mushroom caps and pack it in! Sprinkle with flaxseed on top.
Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 23 – 25 minutes, until mushrooms are soft and tender.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely.
