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Stuffed Mushrooms with Tuna and Pepper Jack

  • White mushrooms - 1lb
  • Carrot (diced small) - 1/2 cup
  • Celery (diced small) - 1/4 cup
  • Red Onion (diced small) - 1/4 cup
  • Especial Gourmet Tuna - 1 can
  • Pepper jack cheese (shredded) - 1 1/2 cups
  • Garlic (minced) - 1 tbsp
  • Olive oil - 1 tbsp
  • Basil (sliced fine) - 8-10 leaves
  • Salt & pepper - to taste

In a sauté pan cook onions, celery, carrots, and garlic with a little oil or butter. Do this on medium-high heat until translucent or about 8 min. After all is mixed well add tuna, salt, and pepper and mix well. Turn heat off, fold in shredded cheese and set aside.

Take stems out of mushroom caps and use a spoon to put mixture in, be generous! Oil a sheet pan and place finished mushrooms on pan. Bake at 350 for 25 min. Top with sliced basil and serve.

 

 

 

 

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