Culinary Insitute of New Orleans

Tuna Stuffed Mushrooms
Serves 4

8 large Button Mushrooms (cut bottom to make flat)
4 French Shallots (peeled)
2 large Garlic Cloves
1 Red Bell Pepper
1/2 cup Olive Oil
2 tsp. Fresh Basil (chopped) or 1/2 tsp. Dry Basil
1/4 cup Chicken Broth
6 oz. Zesty Lemon Flavored Tuna
Parmesan Cheese (shredded, as needed)
4 tbsp. Seasoned Bread Crumbs

Stem mushrooms. Chop and save stems. Finely mince shallots, garlic and red bell pepper. Heat olive oil ina small sauce pan. Add mushroom stems, shallots, garlic and bell pepper. When shallots become somewhat clear, remove from heat. Add basil, chicken broth, seasoned bread crumbs, salt, pepper and tuna. Force this mixture unto mushroom caps with a soup spoon, smoothing the top of the mixture. Sprinkle parmesan cheese on top and bake at 350 degrees for 15 minutes.