Michelle Bridges 12WBT Mediterranean Tuna Mushrooms with Avocado Toast

Little Tuna Stuffed mushrooms
6 Serves
15 min prep time
25 min cooking
313 Cal/ serve
  • 6 Field Mushrooms (450g), stalks scooped out
  • 1 Jar Tuna In Springwater, Drained (290g), Little Tuna brand
  • 1 Red Onion (85g), diced
  • 1 Red Capsicum (200g), diced
  • 50g Baby Spinach, finely sliced
  • 1 Avocado (200g), scooped out and mashed
  • 2 Cloves Garlic (6g), crushed
  • 50g Tomato Paste
  • 2 Tablespoons Kalamata Olives, Pitted (40g), sliced
  • 6 Slices Wholemeal Bread (240g)
  • 90g Low Fat Feta, crumbled
  • 2g Chilli Flakes, to taste
  • 3g Lemon Juice


  1. Preheat oven to 200 C. Line a baking tray with a sheet of non-stick baking paper. Place the mushrooms on the tray.
  2. Place the drained tuna, onion, capsicum, garlic, baby spinach, tomato paste and olives into a large bowl. Mix until well combined.
  3. Stuff each mushroom with the filling, piling it high. Bake for 20-25 minutes or until browned and the mushrooms are tender.
  4. Prepare some toast topped with mashed avocado and a sprinkle of chilli flakes.
  5. Serve immediately topped with crumbled feta and a squeeze of lemon

So Easy!! Enjoy!

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