crumbly stuffed mushrooms in a bed of tomatoes

Ingredients for 1 servings:

• 12 mushrooms, brown
• 1 can tuna, in its own juice (fish content 84 g)
• 1 egg(s)
• 1 clove(s) garlic
• 1 tbsp, grated Parmesan cheese
• 200 g tomatoes, chopped
• 1 tbsp extra virgin olive oil
• some herbal salt
• Pepper, freshly ground
• 1 slice(s) Cheddar cheese, cut into 12 pieces

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

filled with tuna and topped with cheese SIS dinner

Clean the mushrooms and remove the stems (I used them for another dish). Peel and finely dice the garlic. Drain the water from the tuna. Place the egg, tuna, minced garlic, Parmesan cheese, and a little herb salt and pepper in a bowl. Using a hand blender, chop not too finely. Fill the mushrooms with the mixture. Add a little olive oil to a pot, add the tomatoes, sprinkle with a little herb salt, and place the mushrooms on top. Heat gently for about 20 minutes. Remove the lid and place a mini slice of Cheddar cheese on each mushroom. Grill for about 5-6 minutes, until the cheese has melted and is well browned.