Best 4 Tuna Stuffed Portabella Mushrooms Recipes
Indulge in the tantalizing flavors of tuna stuffed portobello mushrooms, a delectable dish that seamlessly blends the earthy richness of mushrooms with the savory goodness of tuna. Savor the delicate texture of tender portobello mushrooms, generously filled with a flavorful tuna mixture that bursts with umami. This culinary masterpiece is not only a feast for the taste buds but also a visual delight, with its vibrant colors and elegant presentation. Embark on a culinary journey with our collection of tuna stuffed portobello mushroom recipes, each offering a unique twist on this classic dish. From the classic combination of tuna, mayonnaise, and herbs to innovative variations featuring sun-dried tomatoes, capers, and a creamy avocado sauce, our recipes cater to diverse palates and cooking preferences. With step-by-step instructions, helpful tips, and stunning food photography, we guide you effortlessly through the cooking process, ensuring a successful and satisfying culinary experience.
Here are our top 4 tried and tested recipes!
TUNA-STUFFED MUSHROOMS
Creamy tuna tossed with Swiss cheese stuffed into button mushrooms and baked into perfection.
Provided by Jessica MacClure Dermody
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the tuna, Swiss cheese, mayonnaise, sweet relish, dried onion, onion powder, salt, and pepper in a large bowl. Fill mushroom caps with the tuna mixture; place on baking sheet.
- Bake in preheated oven until the mushrooms are soft and begin to give up their juices, 20 to 25 minutes.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 1.5 g, Cholesterol 13.4 mg, Fat 4.4 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 113.6 mg, Sugar 0.7 g
STUFFED PORTOBELLA MUSHROOMS WITH TUNA & SWISS CHEESE
Make and share this Stuffed Portobella Mushrooms With Tuna & Swiss Cheese recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Top large Portobella mushrooms with a mixture of the tuna & mayonnaise. Top with the Swiss cheese and a sprinkle of cayenne pepper.
- Place onto a greased baking tray and cook under a medium broiler until the cheese has melted & begins to brown.
TUNA STUFFED PORTABELLA MUSHROOMS
Number Of Ingredients 11
Steps:
- Drain the tuna and reserve the oil. Place the tuna in a bowl and break it into loose flakes. Add the sweet pepper, celery, red pepper flakes, anchovies, olives, garlic, 1 tablespoon of the tuna oil, yoghurt and salt and mix well. Divide the tuna into four portions and spoon into the mushroom caps. Sprinkle each mushroom with feta cheese and bake at 350 degrees for 20 minutes until the cheese begins to brown.
Nutrition Facts : Nutritional Facts Serves
PORTOBELLO MUSHROOM TUNA MELT
This is a tasty recipe from Lifetime's Cook Yourself Thin, DH and I tried this for dinner last night and really enjoyed it. Only changes I plan for the next time is to leave the greens on the side as it made things messy and maybe to use about half the parsley. 1 serving is 2 melts. I hope you enjoy!
Provided by McGelby
Categories Broil/Grill
Time 25m
Yield 4 Melts, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the broiler.
- Brush the mushrooms with 1 tablespoon oil.
- Transfer to a rimmed baking sheet and broil, turning once until softened and cooked through, about 10 minutes.
- While the mushrooms are cooking, in a bowl, combine tuna, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and remaining tablespoon oil.
- Remove the mushrooms from the oven.
- Divide tuna mixture among mushrooms, and spread evenly in caps.
- Top each with a slice of cheese, and broil until cheese melts, about 2 minutes.
- Top each mushroom with a tomato slice and 2 tablespoons greens.
- Serve immediately.
Nutrition Facts : Calories 490.8, Fat 31.9, SaturatedFat 12.5, Cholesterol 82.8, Sodium 1006.3, Carbohydrate 16.1, Fiber 3.9, Sugar 5.7, Protein 37.9
Tips:
- Choose the right mushrooms. Large, flat portobello mushrooms with intact stems are ideal for stuffing.
- Remove the mushroom gills. Use a spoon to gently scrape out the black gills from the underside of the mushroom caps. This will help prevent the mushrooms from becoming too watery when cooked.
- Stuff the mushrooms generously. Don't be afraid to pack the stuffing into the mushroom caps. The mushrooms will shrink slightly as they cook, so it's important to start with a generous amount of stuffing.
- Use a variety of ingredients in your stuffing. Try using different types of vegetables, meats, and cheeses in your stuffing. This will add flavor and texture to your dish.
- Cook the mushrooms until they are tender. The mushrooms should be cooked until they are tender but still have a slight bite to them. Overcooking the mushrooms will make them tough and rubbery.
- Serve the mushrooms immediately. Stuffed portobello mushrooms are best served immediately after they are cooked. This will allow you to enjoy them while they are still hot and juicy.
Conclusion:
Stuffed portobello mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With so many different ways to stuff them, there's sure to be a recipe that everyone will enjoy. So next time you're looking for a quick and easy meal, give stuffed portobello mushrooms a try. You won't be disappointed!
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