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Categories:
light tuna Cheddar cheese Spanish onion red pepper mixed herbs portobello mushrooms baby spinach tomatoes
Viewed: 30 - Published at: 4 years agoIngredients
- 1 (7 oz) can light tuna in springwater, drained, flaked
- 1.5 oz grated reduced-fat Cheddar cheese
- 1 None small Spanish onion, finely chopped
- 1 None red pepper, finely chopped
- 1 tsp dried mixed herbs
- 8 None portobello mushrooms, stems removed
- 3.5 oz baby spinach
- 2 None tomatoes, sliced
- 2 tbsp reduced-fat French dressing
Method
- Preheat oven to 425°F. Line a baking tray with parchment paper.
- Combine tuna, cheese, onion, pepper and herbs in a bowl. Place mushrooms, upside-down, on prepared tray. Fill with tuna mixture and bake for 20 mins, or until golden and tender.
- Place spinach, tomatoes and dressing in a bowl. Toss to combine. Season. Serve mushrooms with salad.
