Stuffed Tuna Melt Mushrooms recipe


  • 3 Tablespoons Red Onion, Diced
  • ½ cups Green Bell Pepper, Diced
  • ½ whole Jalapeño, Seeded And Diced
  • ¼ cups Mayonnaise
  • 12 ounces, weight Canned Tuna,
  • Packed In Water, Drained
  • ¼ cups Fresh Parsley, Chopped
  • 1 teaspoon Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • Salt And Pepper, to taste
  • 16 ounces, weight Baby Portobello Mushrooms,
  • Cleaned And Stems Removed
  • 2 Tablespoons Olive Oil
  • 2 whole Roma Tomatoes, Sliced Thin
  • 4 slices White American Cheese, Cut Into Quarters

Cooking Instructions

Preheat the oven to 350 F. Combine the onion, green pepper, jalapeño, mayonnaise, tuna, parsley, red wine vinegar, and Dijon mustard in a medium size bowl. Add salt and pepper to taste.

Gently toss mushrooms in a bowl with olive oil to coat. Lay the mushrooms on a rimmed baking sheet (the hole where the stem had been attached should be facing up) and stuff with the tuna mixture.

Top each mushroom with one slice of tomato and a piece (or two) of cheese.

Bake at 350 F for 20-25 minutes, or until cheese is melted and mushrooms are browned.

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