Of all the stuffed mushrooms I’ve cooked or sampled, these are my
absolute favorites.

Yield: About 15 servings, each with 1 gram of carbohydrates, a trace of fiber and 4 grams of protein.

INGREDIENTS 

• 1/2 pound fresh mushrooms
• 1 can tuna
• 1/2 cup shredded smoked Gouda
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons mayonnaise
• 1 scallion, finely minced

INGREDIENTS 

1. Preheat the oven to 350°F.
2. Wipe the mushrooms clean with a damp cloth, and remove their stems.
3. Combine the tuna, Gouda, Parmesan, mayonnaise, and minced scallion, and mix well.
4. Spoon the mixture into the mushroom caps.
5. Arrange the mushrooms in a shallow roasting pan. Add just enough water to cover the bottom of the pan.
6. Bake for 15 minutes and serve hot.