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.
Mediterranean Style Tuna Stuffed Mushrooms
- Total Time: 25 minutes
- Yield: 6 mushrooms 1x
Ingredients
- 6 Portobello Mushrooms
- 2 cans of Bella Portofino Tuna – drained
- 1 small red onion – diced
- Zest of 1 lemon
- 2 tbs. fresh lemon juice
- 16 oz. Fresh baby spinach
- 1 cup Italian style bread crumbs
- 4 tbs. fresh Italian parsley – chopped
- 4 cloves of garlic – chopped fine
- 2 tbs. olive oil
- 1 tbs. butter
- 1 cup of grated Parmesan cheese
Instructions
- Preheat Oven 350 degrees F.
- Clean mushrooms with damp paper towels and gently rub the mushroom with olive oil inside and out.
- Heat a large cast iron frying pan with the butter and olive oil.
- Add the chopped onion and garlic and sauté on a medium heat until the garlic is fragrant.
- Add the bread crumbs and toss and finally add the spinach, lemon zest, and lemon juice, grated Parmesan, tuna and toss to incorporate; turn the heat off.
- Fill the mushrooms with this mixture and then top each mushroom with more grated cheese, finish off with a little drizzle of olive oil over each mushroom.
- Bake for 10 – 12 minutes until the cheese is melted and slightly golden.
- Serve with a lemon wedge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 6
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.
Liz says
Not sure if my comment went through, but I can’t wait to make these gems!
DAVID J MYERS says
Catherine, Mushrooms aren’t my thing, but my better half would love these! Take Care, Big Daddy Dave
Carmen Edwards says
What a great simple dish. My husband is going to love this one.
Ayana Nell says
I am not a big fan of mushrooms but the stuffing looks amazing!!
Alfa Sengupta says
This looks divine! I feel like it would make a wonderful dish to serve during Thanksgiving so I may need to add it to my menu!
angiesrecipes says
They look super duper yummy! Love that tuna filling 🙂
Claudia Lamascolo says
I love this tuna, that is all we buy and I never thought to put it in mushrooms this is a great I will have to try this out! Delicious! great photos!
Mahy Elamin says
It look so yummy! I want to try it immediately. Wonderful combination of ingredients.
Joanna says
I think this is quote a healthy and yummy recipe. I like the idea of stuffing mushrooms with tuna and then bake, I bet they are delicious.
Jasmine Hewitt says
this looks amazing! I love stuffed mushrooms, so the idea of tuna is interesting! I’ll give this a try
Evelyn Hernandez says
This looks absolutely delicious, we love mushrooms and eat them daily, would love to try this recipe.
Jenni LeBaron says
I love stuffed mushrooms but have never made them stuffed with tuna before. I think it’s a brilliant idea! I love tuna so I would gobble these up!
Jyothi (Jo) says
Stuffed mushrooms is my favorite finger food. It’s amazing how the customizable stuffed mushrooms are and it all turns out brilliant.
Veena Azmanov says
I love mushrooms anything. I made something similar last weekend and it was a hit. I love such easy and simple recipes. This would make a great appetizer for guests too.
Christina says
Okay, so I don’t *technically* like mushrooms, but this looks so good and I could TOTALLY see myself eating these! Sending to my hubby to try!
Melissa says
I love tuna packed in oil, it has so much more flavour and depth than those in water!! These mushrooms look divine by the way, I would have never thought to stuff a mushroom with tuna before!
Tonya Morris says
I absolutely love stuffed mushrooms! I have never heard of tuna stuffed mushrooms before but they sound divine!
Puja says
I am not a big fan of tuna but I guess I can replace it with some other meat. Thanks!
Puja says
I am not a big fan of tuna. Bit I guess I can replace it with some other meat and it will still taste yummy.
laura says
These looks so yummy! I need to make these myself x
Laura
https://pinkfrenzymissl.blogspot.com/
Joanna says
Oh my!! I must try this. Probably a 1000 cals/nite?? Looks to die for.
Lisa says
This dish contains a lot of my favourite ingredients! I also live half the year in Italy, so Mediterranean food is always on the menu!
Becca Talbot says
Wow, this looks amazing!! If the Internet had smellovision I’m sure I’d be seriously hungry smelling the amazing smells when making this! X
Kiwi says
This meal is definitely pescatarian friendly. Now that I am pescatarian I really do enjoy tuna more and more.
Angela Fry says
Wow! This looks amzing. I love all the ingredients!
Jeanie Wilson says
Made these tonight and they were really good. Since spinach was in the ingredients, I sautéed fresh spinach in a little melted butter and garlic for our side dish.