Tuna cream stuffed mushrooms

Ingredients:

500 g chestnut mushrooms
125 g cream cheese
180–200 g tuna
freshly chopped chives
juice of half a lemon
oil, salt and pepper

Preparation:
Remove the mushroom stalks and set to one side. Cook the mushroom heads in a little oil and leave to cool.

In the meantime, make the filling: combine the cream cheese and tuna roughly with a fork. Season with salt, chopped fresh chives, and lemon juice, and use to fill the mushroom heads.

Served with a fresh salad, this makes a quick and satisfying summer dish, although it’s also ideal for guests as it takes just half an hour to prepare.