2 x large Flat Mushrooms
1 x small tin Tuna in Spring Water
2 x tblspn Chopped Tomatoes
1 x teaspoon Dried Mixed Herbs
Half a small Brown Onion
Couple of sprigs of Fresh Thyme
Chilli flakes – pinch
salt & pepper to taste
To make the crumb:
2 x tblspn Almond flour ( ground almonds)
2 x tblspn chopped Fresh Parsley
Zest of one Lemon
This is the method to cook it:
Lay the mushrooms on an oven tray lightly oil
In a bowl, combine tuna, diced tomatoes, mixed herbs, onion and chilli flakes and seasoning, share amongst the mushrooms, ‘filling’ the cup.
In a bowl combine almond flour, parsley and lemon zest
Top each mushroom with the crumb
Bake for approx 20mins on 180′ oven and serve with a dollop of Greek yoghurt, Yummmmm!!!