Tuna Stuffed Mushrooms and Peppers



600g big sized mushrooms such as portobello (My 6 muhrooms weighed 600g)
300g green, yellow and/or red pepper
40g parmesan
5g parsley leaves
2 anchovy fillets
5g extra virgin olive oil
150g canned tuna, drained  (1 can = 240g)
50g green olives
40g bread crumbs (I used 20g bread crumbs, 10g wheat bran and 10g oat bran, just for an healthy touch ;) )
Fresh lemon juice


  • Grate parmesan for 10 seconds by speeding up from 2 to 10. Set aside.
  • Grate parsley for 5 seconds on Speed 7.
  • Break off very gently the stems of the mushrooms. Add stems and anchovies in TM Bowl, chop for 1 seconds on Speed 5.
  • Scrape down the sides of TM Bowl, add oil and cook for 10 minutes at 100ºC on Speed 1. (In the meantime keep mushrooms in water - lemon juice mixture to prevent discoloration)
  • Add drained tuna, olives, bread crumbs and 25g of the grated parmesan. Mix all for 10 seconds on Speed 4.
  • Cover baking tray with baking paper and brush wit a bit oil.
  • Cut peppers in half lengthwise, remove the seeds.
  • Stuff mushrooms and peppers with tuna mixture. Place in oven tray. Sprinkle with parmesan and drizzle with a bit of olive oil.

  • Bake for 50 minutes at 180ºC. (At the end of 30th minute pour 1 Measuring Cup of water over the veggies in the oven and continue to cook)
  • Cook for another 5 minutes with grill if you think it's needed.

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