Tuscan tuna mushrooms

Tusacan tuna mushrooms can easily be made gluten free and are a good source of healthy omega 3 without being too expensive.

Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

4 large portobello mushrooms
250g instant wholegrain rice
100g reduced-fat ricotta cheese
4 marinated red peppersbell peppersX, diced
1 spring onion, finely chopped
185g can tuna in spring water, drained
¼ teaspoon Tuscan seasoning (see tip)
olive spray oil
2 tablespoons finely chopped fresh parsley

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Instructions

Stay Awake

1 Preheat oven to 180°C. Trim mushrooms stalks and finely chop. Set aside.

2 Cook rice following packet directions. Place in a bowl. Add mushroom stalks, ricotta, peppers, spring onion, tuna and seasoning.

3 Spoon equal amounts of tuna mixture into each mushroom and press down slightly. Transfer to an ovenproof dish sprayed with oil. Spoon 4 tablespoons hot water into base of dish.

4 Bake in oven for 25 minutes or until mushrooms are tender. Sprinkle with parsley and serve.

Serving suggestion

Mixed green salad

Variations

Make it gluten free Check seasoning is gluten free

Nutrition Info (per serve)

Calories 258 cal

Kilojoules 1080 kJ

Protein 11 g

Total fat 16 g

Saturated fat 6 g

Carbohydrates 15 g

Sugar 3 g

Dietary fibre 3 g

Sodium 160 mg

Calcium 60 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.