- 2 large flat mushrooms
95g tin tuna in spring water, drained
30g chopped tomatoes with a tsp of dried italian herb mix
Half a small brown onion
A couple of sprigs of fresh thyme
Tabasco sauce (to your liking)
30g low fat cottage cheese
To make the crumb:
30g ground almonds
15g chopped fresh parsley
Zest of one lemon
- Lay the mushrooms on an oven tray lightly sprayed with oil.
In a bowl, combine tuna, tomato mix, onion and tabasco sauce and share amongst the mushrooms, ‘filling’ the cup.
Top each mushroom with a tbsp of low fat cottage cheese.
In a bowl combine ground almonds, parsley and lemon zest and place on top of cottage cheese, this will form a light crust.
Bake for approx 20 mins in a 180 degrees C oven and serve.
PREP TIME - 5 mins
COOK TIME - 20 mins
Chef skills - MODERATE
Serves - 2