Stuffed tuna and corn mushroom

Stuffed tuna and corn mushroom


For 4

You will need...

  • 4 Big brown mushrooms
  • 1 tbsp Sunflower oil
  • 1 tbsp Olive oil
  • 1 clove Garlic
  • 100 g Button mushrooms, sliced
  • 0.25 cup Corn kernels
  • 1 tin Tuna, drained
  • 3 tbsp Black olives, sliced
  • 30 ml Crème fraiche or sour cream
  • 125 ml Mozzarella cheese, grated
  • Salt and black pepper to taste

Stuffed tuna and corn mushroom Method

  1. Preheat oven to 180ºC. Wipe the mushrooms and brush all over with the sunflower oil and season with salt and pepper, arrange on a baking sheet, gill-side facing up.
  2. Cut the stalks off the brown mushrooms and slice them. Heat the olive oil in a pan and fry the garlic for 1 minute. Add the mushroom stalks and the button mushrooms and fry for 2 – 3 minutes.
  3. Transfer to a bowl and allow the mushrooms to cool. Stir in the corn, tuna, black olives, crème fraiche and a heaped tablespoon of the mozzarella. Mix well and season to taste with salt and milled black pepper.
  4. Divide the mixture between the mushrooms and top with the remaining mozzarella cheese. Bake in the oven for 15 – 20 minutes until cheese is golden brown and melted.
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