Stuffed Spanish Mushrooms with Tuna & Manchego Cheese

To make the stuffing drain 2 tins of tuna in olive oil and add the drained tuna into a large bowl, finely shred a generous cup of mild Manchego cheese and add to the bowl with the tuna, finely chop a handful of fresh parsley, should equal about a 1/4 cup of chopped parsley and add into the bowl with the tuna and cheese, add in 1 tsp of garlic powder & 1 tsp of onion powder and mix it all together until well combined

Remove the stem from 9 large button mushrooms, then rinse the mushrooms under cold running water and pat dry with paper towels, using a butter knife make the hole bigger to ensure you can add as much stuffing as possible

Add the mushrooms hole side up to a baking tray lined with parchment paper, drizzle a kiss of extra virgin olive oil into each mushroom, then season with sea salt & freshly cracked black pepper, evenly divide the tuna and cheese stuffing into the mushrooms and dust each one off with a generous portion of sweet smoked Spanish paprika

Add the stuffed mushrooms into a preheated oven, bake + broil option 250 C - 475 F between 9 to 11 minutes

Once the mushrroms are done remove from the oven and transfer to a serving dish, sprinke with freshy chopped parsley and serve at once, enjoy!