Mushrooms stuffed with tuna cream

Mushrooms stuffed with tuna cream

By 2016. September 7. Wednesday

  • Prep Time : 5 minutes
  • Cook Time : 15 minutes



Remove the stem of the mushroom and cook both sides of the caps in slightly salty water for 3-4 minutes.

Paté 1.:

Mix the herb cream cheese with the tuna fish and a little lemon juice for the filling. Salt and pepper to taste.

Paté 2.:

With a mixer blend the hard-boiled eggs, the tuna with a little salt and pepper, Dijon mustard,  sour cream and a few drops of lemon juice.

People can choose their favourite filling in the prepared mushroom caps.


Print Friendly
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Leave a Reply

Your email address will not be published. Required fields are marked *