These Mediterranean Style Tuna Stuffed Mushrooms are ideal for a light dinner on their own or a perfect accompaniment to any savored meal. This is a sponsored post written by me on behalf of Bella Portofino Tuna.
John Sulston remarked on the human condition “What is the purpose of being human and alive without doing new things?”
Yet, new things, and change in general, are perhaps the source of the most primal fear for we humans as species. Change represents the unknown and the unexpected – that which is beyond the ability of our biological computers to perceive and assess. And for a species whose sole strength rests between their ears, nothing could be more frightening.
Yet, the lack of change begets stagnation, boredom, and a dulling of the senses. Take, for example, one of the most common ingredients in the modern kitchen – canned tuna. Most of us buy it by the package, and prepare it as one of our staple ‘on the go’ meal items. Whether in salads, as the ‘meat’ of a sandwich, or simply seasoned on its own, it’s more or less ever present in the modern ‘diet of the busy.’ For this reason, it’s also considered a ‘tired’ ingredient, something that rarely evokes interest or enflames the appetite beyond the mere necessity of eating.
Naturally, today we’re seeking to try and change that perception. After all, with tuna being one of the more versatile, palatable, and easy to use fishes out there, there’s simply no reason leave it condemned to a mere ‘food as necessity’ ingredient.
And that, of course, is where today’s recipe comes in – Mediterranean Style Tuna Stuffed Mushrooms.
For this particular recipe we’ll be using Bella Portofino Tuna since it is wild caught, hand selected albacore and yellowfin tuna. Being packed in extra virgin olive oil means that it will better complement the recipe with a smooth, mellow flavor and naturally tender texture. Of course, I also love that it contains only three ingredients – tuna, sea salt, and extra virgin olive oil, making for superior quality and taste.
To start things off, we begin by cleaning four Portobello mushrooms as shown below with a damp power towel, and then carefully rub the insides and outsides with olive oil.
From there, we heat a large cast iron frying pan with butter and olive, and add in the chopped onion and garlic, and let that sauté on a medium heat until the garlic is fragrant. After that, add in the breadcrumbs and toss; add in the spinach and parsley, the Bella Protofino Tuna, fresh lemon zest, fresh lemon juice, and grated Parmesan, and toss until the mixture is thoroughly combined. Turn the heat off, and begin filling the mushrooms with the mixture as demonstrated below.
Once that’s done, top each mushroom with a bit more grated cheese, a drizzle of olive oil, and then bake for about ten minutes.
Serve with a lemon wedge, and you’re good to go.
So, be sure to look for Bella Portofino Tuna’s authentic, eye-catching packaging the next time you’re in the canned goods department of your local supermarket.
Enjoy with Love!
This is a sponsored post written by me on behalf of Bella Portofino Tuna.