Best Tuna Stuffed Portobellos Recipes

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TUNA-STUFFED MUSHROOMS



Tuna-Stuffed Mushrooms image

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

2 (3 ounce) cans white tuna in water, drained
2 (1 ounce) slices Swiss cheese, diced
2 tablespoons mayonnaise
1 ½ teaspoons sweet pickle relish
¼ teaspoon dried minced onion
¼ teaspoon onion powder
salt and ground black pepper to taste
1 (8 ounce) package fresh white mushrooms, cleaned and stems removed

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

TUSCAN-STYLE GRILLED TUNA STEAKS AND GRILLED STUFFED PORTABELLO



Tuscan-Style Grilled Tuna Steaks and Grilled Stuffed Portabello image

Make and share this Tuscan-Style Grilled Tuna Steaks and Grilled Stuffed Portabello recipe from Food.com.

Provided by ElizabethKnicely

Categories     Tuna

Time 27m

Yield 4 serving(s)

Number Of Ingredients 18

4 fresh tuna steaks, 1-inch thick (8 ounces each)
1 lemon, zested
3 sprigs fresh rosemary
handful flat leaf parsley
3 garlic cloves, crushed
coarse salt
black pepper
extra virgin olive oil, for cooking
2 tablespoons balsamic vinegar
1 large lemon, juiced
2 teaspoons Worcestershire sauce
2 tablespoons extra virgin olive oil, plus more for drizzling
large portabello mushroom cap
coarse salt
black pepper
3 large firm plum tomatoes, seeded and diced
2 sprigs fresh rosemary, leaves finely chopped
1/2 lb fresh smoked mozzarella cheese, thinly sliced

Steps:

  • Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
  • Grill tuna steaks 6 minutes on each side or 4 minutes on each side if you prefer pink tuna at the center. Cook steaks over high setting on indoor electric grill, medium high heat on outdoor gas grill or 6 inches from hot, prepared charcoal.
  • GRILLED STUFFED PORTABELLOS:.
  • Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
  • Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400°F or "HIGH" setting. If you are using an outdoor gas grill, preheat to medium high; for charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
  • Combine tomatoes, rosemary and smoked mozzarella. Drizzle with oil and toss. Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425°F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or slightly crusty bread to catch juices.
  • Serve with mixed green salad dressed with oil and vinegar and garlic toast or grilled crusty bread.

Nutrition Facts : Calories 261.5, Fat 19.7, SaturatedFat 8.4, Cholesterol 44.9, Sodium 389.6, Carbohydrate 9, Fiber 1.6, Sugar 4.2, Protein 13.6

PORTOBELLO MUSHROOM TUNA MELT



Portobello Mushroom Tuna Melt image

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

4 portabella mushrooms, stemmed, gills removed
2 tablespoons olive oil
1 (5 ounce) can albacore tuna in water, drained
1 stalk celery, finely chopped
1/2 cup fresh flat-leaf parsley, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices swiss cheese
4 slices tomatoes
1/2 cup mixed baby greens

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

STUFFED PORTOBELLA MUSHROOMS WITH TUNA & SWISS CHEESE



Stuffed Portobella Mushrooms With Tuna & Swiss Cheese image

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

4 large portabella mushrooms
7 ounces tuna in brine, drained
2 tablespoons mayonnaise
2 ounces swiss cheese, grated
cayenne pepper

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.

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