Alisa
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Tuna Melt Mushroom CapsThese are awesome! Simple to prepare, plenty of variations, and room for error!
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2 cans tuna fish (I used one can water-packed, one can oil-packed because that's what I had--either/or will work)
.5 C. mayonnaise (more or less will do)
28 mushrooms (more if desired; I had some filling left over and just fried it into a patty)
2 eggs
2 large green onions, white and green parts
spices (I used pepper, onion powder, garlic powder, a dash of cayenne and a dash of curry)
fat for greasing the pan (I used butter)
cheddar cheese for topping
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Preheat oven to 400 F.
Separate stems from caps. Place in collander and rinse. Save the stems for omelets, etc. Set aside.
Grease pan.
Mix together drained tuna, mayonnaise, egg and spices. Add in green onion.
Place caps into greased dish.
Fill with mixture; top with cheddar cheese.
Place in oven. I baked mine for about 15 minutes at 400 F, then about 10 more minutes at 350 F. One nice thing about this recipe is that you can overcook/undercook and it won't make a huge difference.
Some variations: add ground flaxseed, celery or cream cheese. Use peppers instead of mushrooms. Fry mixture on its own as a patty.
Serve with tartar sauce or LC cocktail sauce (LC ketchup & horseradish.)
Hope you enjoy this! 
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jeff
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Alisa, this sounds awesome! And mushrooms are really very low in carbs, too.
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Bobi
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Yummy, Alisa...so that's what you were up to last nite when you kept disappearing!!! 
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