Tuna Melt Stuffed Mushrooms

Someone once said, "life's too short to stuff a mushroom," I disagree!

I loved a Tuna melt at Mitsuii (a Japanese bank I worked at in London).  The chef added corn and spring onions to the tuna then topped it with mild cheddar.  The melt mixture went into a small baguette type sandwich that was grilled.  I always tipped on a sachet of black pepper.

I've subsequently added chopped green chilli (always on hand in the freezer) to the tuna mixture when feeling the need for heat.

This is a great working from home lunch and naturally low carb.

The topping is (1):

1 small can of tuna (loving the no drain ones)

1 or 2 spring onions, finely sliced

1/2 cup frozen corn (charred and defrosted at the same time by cooking in a pan - no oil needed)

optional green chilli, sliced

1/2 TBSP mayo 

Black pepper

Other ingredients:

A small handful of grated cheese

Mushrooms (portabello and chestnut used here)

A little butter

Method:

Stir toppings until combined

Smear a little butter on the cap of the mushroom.

Invert the mushroom and pile on as much topping as you can then add a sprinkle of cheese.

Cook in a pan or on a griddle over a medium heat with a lid on for about 10 minutes.

Using a lid helped melt the cheese, making a mini oven of sorts.