Stuffed roasted mushroom & tuna pizza
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Prep Time
25 Minutes
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Cook Time
0 Minutes
Ingredients
2 x 95g tins SAFCOL Responsibly Fished Tuna in Springwater
2 large flat mushrooms, stalks removed
2 spring onions, sliced
2 cloves garlic, finely chopped
100g bocconcini / buffalo mozzarella
2 tbsp parsley chopped
4 heaped tbsp almond meal
Rocket leaves
1 lemon
Good quality olive oil
Instructions
Step 1 – Preheat the oven to 200°C.
Step 2 – Lay the mushrooms on a large baking tray and sprinkle with the spring onion & garlic.
Step 3 – Spoon over the tuna.
Step 4 – Slice the bocconcini and lay over the tuna.
Step 5 – Combine parsley and almond meal in a bowl and liberally sprinkle over. Drizzle with a little olive oil and bake for about 15 minutes or until golden and the mushrooms are cooked through
Step 6 – Place the roasted mushrooms onto serving plates, over rocket leaves. Drizzle with a little lemon juice and olive oil. Enjoy.
| Servings: | 2 |
| Ready in: | 25 Minutes |
