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