Michelle Bridges 12WBT Mediterranean Tuna Mushrooms with Avocado Toast

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

Method

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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