Tuna-Stuffed Portabello Mushrooms | Genova Seafood

Ingredients

• 4 large Portabello mushrooms
• 4 oz. cream cheese, softened
• 1/2 teaspoon garlic powder
• 1/2 teaspoon minced onion
• 1/4 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• fresh cracked black pepper, to taste
• 1/2 cup roasted red bell peppers, diced
• olive oil, for brushing
• 5 oz. can Genova Yellowfin Tuna in Olive Oil, drained but reserve oil
• 2 oz. crumbled feta
• 1/4 cup bread crumbs
• 2 Tablespoons chopped Italian parsley
• 2-3 cups arugula, optional