Tuna stuffed portabella mushrooms are a delicious and versatile dish that can be enjoyed for lunch or dinner. The smoky flavour of the portabella mushrooms pairs perfectly with the light and flaky tuna, and the stuffing can be customized to your liking. With a few simple ingredients and some basic cooking skills, you can create a stunning dish that will impress your friends and family. Here are a few tips for making the best tuna stuffed portabella mushrooms:
Let's cook with our 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
SAUSAGE-STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat the oven to 400 degrees F.
- Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
- Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
- Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
- Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
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.
PEPPERED TUNA WITH PORTOBELLO MUSHROOMS
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the tuna steaks on both sides with two tablespoons of the olive oil, and press in the cracked black pepper and sea salt. Preheat grill.
- Heat the remaining oil in a skillet, and saute the mushrooms until crisp. Toward the end of cooking, add the garlic and cook through. Add the beans and the thyme, and cook for a minute or two over moderate heat.
- Grill the tuna for three to four minutes on each side. (Rare is preferable, but cook the fish more if you want it more done.)
- Slice the tuna steaks on the bias. Arrange the vegetables down the center of an oval serving dish, and put the tuna slices on top. Garnish with lemon quarters and thyme sprigs.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 15 grams, Fiber 14 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 614 milligrams, Sugar 17 grams, TransFat 0 grams
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
EASY PHILADELPHIA STUFFED MUSHROOMS
Get the party started with these Easy PHILADELPHIA Stuffed Mushrooms. These cream cheese-stuffed mushrooms combine a variety of delectable ingredients for a tasty amuse-bouche that everyone will love.
Provided by Kraft Heinz
Yield 18 servings
Number Of Ingredients 10
Steps:
- Remove and discard mushroom stems. Place stuffing mix in small bowl.
- Mix cream cheese, mayo, Parmesan, dressing mix and onion until blended.
- Fill mushroom caps with cream cheese mixture. Dip tops, 1 at a time, in stuffing mix; place, cream cheese sides up, on rimmed baking sheet. Drizzle with butter.
- Bake 30 min. Sprinkle with parsley and red pepper.
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 large, firm portobello mushrooms with intact stems.
- To easily remove the stems, use a spoon to gently scrape them out.
- Brush the mushrooms with olive oil before grilling to prevent them from sticking.
- Grill the mushrooms on medium heat for 6-8 minutes per side, or until they are tender and slightly charred.
- For the tuna salad filling, use high-quality tuna that is packed in olive oil or water.
- Add your favorite seasonings and mix-ins to the tuna salad, such as lemon juice, capers, celery, or red onion.
- To make the mushrooms even more flavorful, stuff them with a mixture of tuna salad and sautéed vegetables, such as spinach, mushrooms, or bell peppers.
- Serve the stuffed mushrooms immediately, or store them in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Tuna-stuffed portobello mushrooms are a delicious and versatile dish that is perfect for any occasion. They can be served as an appetizer, main course, or side dish. They are also a great way to get your daily dose of vegetables. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that everyone will enjoy. So next time you're looking for a new and exciting recipe, give tuna-stuffed portobello mushrooms a try!
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