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.
Today we’re preparing a batch of portobello mushrooms stuffed with a savory mix of tuna, parsley, and plenty of parmesan cheese, along with baby spinach and breadcrumbs. The addition of fresh lemon juice and zest brings in bright citrus notes that really help accentuate the savory mix. This mix combines to create a delicious Mediterranean-theme that would likely fit right in at your favorite bistro.
These mushrooms are a great light dinner choice on their own, but can also serve a side to things like steaks, hardy fish such as salmon or shark, or alongside a spicy red pasta sauce. As a nice bonus, this recipe is fairly simple to prepare.
Below, we’ll be going over the ingredients, and I’ll be recommending several key substitutions. I’ll also be covering a few delicious ways to get creative with this recipe.
Ingredient Checklist and Notes
- Portobello Mushrooms. I’m using portobellos for this recipe, but any mushroom sturdy enough for stuffing, such as cremini or shitake, would work just fine. However, I feel the ‘meaty’ texture and flavor of portobellos really helps this recipe shine.
- Tuna. For this recipe, I suggest using tuna in oil, and be sure to drain the tuna thoroughly before adding it to the recipe.
- Red Onion. Adds a bit of color, and cooks up sweet. That’s why I prefer Red Onion. Substitutes below.
- Lemon Juice. As in all cases, fresher is better, so opt for fresh lemon juice if you happen to have some lemons on hand. Bottled will work fine, but I do suggest fresh.
- Lemon Zest. For an extra ‘hint’ of lemon flavor, just be sure to rinse the lemon before zesting.
- Fresh baby Spinach. Baby spinach is simply the smallest variety of flat leaf spinach, and contains all of the same nutrient values as its larger cousins. While some frown on cooking baby spinach, the larger varieties, in my opinion, would simply overwhelm this recipe.
- Italian-Style Breadcrumbs. Extra flavor from the seasonings is always a plus, but if you only have plain on hand see below for how to make your own Italian-style breadcrumbs.
- Italian Parsley. Also called ‘flat leaf parsley,’ this is the parsley that goes ‘into’ a recipe, while ‘curly leaf parsley’ is used purely as garnish. Why is this? Because curly parsley tastes like…nothing, or – at most – like grass, and has almost no aroma.
- Garlic. For today’s recipe, be sure to chop the garlic up as fine as you can manage.
- Olive Oil. I’m using a fairly decent Extra Virgin Olive Oil for today’s recipe. Since you ‘will’ be tasting the oil in this particular recipe, I recommend using an olive oil that you wouldn’t mind using as a dipping oil.
- Parmesan Cheese. Use your grating cheese of choice, not a whole lot to say on this one.
- Fresh Lemon Juice. If you don’t have fresh lemons on hand, use an equal amount of bottled lemon juice.
- Parsley. An equal amount of cilantro and/or basil. For best results, make a mix that’s equal parts cilantro and basil. Conversely, dried parsley, dried, basil, or dried oregano can all stand in for the parsley.
- Make Your Own Italian Style Breadcrumbs. Making Italian-style breadcrumbs at home is incredibly simple. Just take half a cup of plain breadcrumbs, and then add in about a quarter teaspoon of black pepper, half a teaspoon salt, and a pinch each of red pepper flakes and dried oregano. Add in dried basil and dried parsley (about a quarter teaspoon of each), if you happen to have these on hand.
- Red Onion. Sweet onion would be the best substitute, but ‘any’ type of onion would work. Yes, these are used at a one-to-one ratio in place of the red onion.
- Top it. Top the mushrooms with a copious layer of mozzarella before baking for extra cheesy goodness. Conversely, gouda, or a mix of mozzarella and gouda, would also work deliciously.
- Mix It. Mix in chunked feta, or chunked ricotta salada, into the stuffing for a delicious cheesy addition.
- Experiment with other fish. To really up today’s recipe, prep a nice piece of salmon in a marinade, cook it, preferably by baking in the oven, let it cool, and then crumble that up to stuff the mushrooms.
Mediterranean Style Tuna Stuffed Mushrooms
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 mushrooms 1x
- 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
- 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.
- Serving Size: 6
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This is a sponsored post written by me on behalf of Bella Portofino Tuna.25
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!
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.
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.
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!
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!
I am not a big fan of tuna but I guess I can replace it with some other meat. Thanks!
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.
These looks so yummy! I need to make these myself x
Oh my!! I must try this. Probably a 1000 cals/nite?? Looks to die for.
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
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.
Claudia Lamascolo says
I just want to dive right in I love this tuna and could eat this meal everything love that you stuffed mushrooms a win win all the way around!