Stuffed Spanish Mushrooms with Tuna & Manchego Cheese

Categories: Spanish

Ingredients

• 9 large button mushrooms
• 2 tins spanish tuna in olive oil
• 1 cup shredded Manchego cheese
• 1/4 cup freshly chopped parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• pinch sea salt
• pinch black pepper
• pinch sweet smoked Spanish paprika
• handful fresh parsley

Directions

1. To make the stuffing drain 2 tins of tuna in olive oil and add the drained tuna into a large bowl, finely shred a generous cup of mild Manchego cheese and add to the bowl with the tuna, finely chop a handful of fresh parsley, should equal about a 1/4 cup of chopped parsley and add into the bowl with the tuna and cheese, add in 1 tsp of garlic powder & 1 tsp of onion powder and mix it all together until well combined

2. Remove the stem from 9 large button mushrooms, then rinse the mushrooms under cold running water and pat dry with paper towels, using a butter knife make the hole bigger to ensure you can add as much stuffing as possible

3. Add the mushrooms hole side up to a baking tray lined with parchment paper, drizzle a kiss of extra virgin olive oil into each mushroom, then season with sea salt & freshly cracked black pepper, evenly divide the tuna and cheese stuffing into the mushrooms and dust each one off with a generous portion of sweet smoked Spanish paprika

4. Add the stuffed mushrooms into a preheated oven, bake + broil option 250 C – 475 F between 9 to 11 minutes

5. Once the mushrroms are done remove from the oven and transfer to a serving dish, sprinke with freshy chopped parsley and serve at once, enjoy

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