tuna stuffed mushrooms

12 medium to large mushrooms
2 slices bread
1 can (3 1/2oz) tuna
3 tbs mayonnaise
1 1/2 tsp lemon juice
2 sprigs parsley

Remove stems from mushrooms and reserve for another use. Wash mushroom caps and drain on paper towels. Place bread slices in food processor or blender and process to make fine bread crumbs. Add tuna,, mayonnaise, lemon juice, and parsley and puree until smooth. Add salt and pepper to taste. Place mushroom caps on microwave safe dinner-size plate. Microwave at high 3 minutes or until tender. Spoon tuna mixture into cavities and microwave at high 2 minutes, or just until tuna mixture is very warm. Or, if you prefer, microwave mushroom caps until tender. Cool, then fill with tuna mixture and serve cold.

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