Tuna Stuffed Mushrooms

Every Occasion Deserves These Tuna Stuffed Mushrooms!

tuna stuffed mushrooms

Just as Wild Selections begins with simple ingredients, so do my tuna stuffed mushrooms.

I love being able to use simple ingredients, that I trust, in food that I prepare for my family, but I love even more that it has flavor that glides across their tastebuds.

The fresh herbs and lemon juice I added to the recipe created an extra layer of flavor that made everything meld together so seamlessly. tuna stuffed mushrooms with thyme

Yes, I totally used fresh thyme in the tuna stuffed mushrooms! I also added a ring of thyme to the inside of the pain to help add more flavor to the mushrooms caps for when the butter was added into the pan.

These tuna stuffed mushrooms simply burst with flavor!

Tuna Stuffed Mushroom Recipe

You can print this tuna stuffed mushroom recipe, or you can pin it on Pinterest! This way you’ll have the recipe readily available at any given time.

Yield: 24

Tuna Stuffed Mushrooms

Tuna Stuffed Mushrooms

These tuna stuffed mushroom caps make a perfect appetizer for any time of the year!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 24 baby portabello mushroom caps (stems removed)
  • 2 cans Wild Selections Solid White Albacore Tuna (drained)
  • 1/4 cup shredded reduced fat Italian cheese blend
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons lemon juice
  • 1/3 cup Italian Parsley (minced)
  • 2 tablespoons fresh thyme + 10-12 sprigs of fresh thyme (for inlay of the cast iron pan)
  • 1 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, add all ingredients (except the fresh sprigs of thyme and butter!)
  3. Mix ingredients in the bowl with a wooden spoon or your hands. I used my hands because I wanted to make sure ingredients were mixed well, and the chunks of the solid albacore tuna was shredded.
  4. After you have wiped off your mushroom caps, fill each cap with about 1 tablespoon of filling. I slightly over filled the mushrooms caps.
  5. Once mushroom caps are filled, place them in a cast iron pan (you can use another pan of choice). It's okay if the mushrooms are a bit snug in the pan. They will cook down! 
  6. Add your fresh sprigs of thyme around the edge of the pan, and drizzle olive oil into between the mushrooms.
  7. Cook for approximately 35 minutes. We want the tops to have a lovely golden brown color on them.
  8. Allow to cool for 5 minutes before servings.

Notes

Want to indulge? Add 2 tablespoons of butter into the pan before cooking and then drizzle on top of mushrooms when done!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


tuna stuffed mushrooms with wild selections

Just look how delicious these tuna stuffed mushrooms caps turned out!

If you have a special occasion coming up, you can easily double and triple my tuna stuffed mushrooms recipe without any problems!

In fact, you can completely prep the mushrooms with the stuffing, and then store them in the freezer. This is something I would totally do! I like staying ahead of the game lol.

Yield: 24

Tuna Stuffed Mushrooms

Tuna Stuffed Mushrooms

These tuna stuffed mushroom caps make a perfect appetizer for any time of the year!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 24 baby portabello mushroom caps (stems removed)
  • 2 cans Wild Selections Solid White Albacore Tuna (drained)
  • 1/4 cup shredded reduced fat Italian cheese blend
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons lemon juice
  • 1/3 cup Italian Parsley (minced)
  • 2 tablespoons fresh thyme + 10-12 sprigs of fresh thyme (for inlay of the cast iron pan)
  • 1 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, add all ingredients (except the fresh sprigs of thyme and butter!)
  3. Mix ingredients in the bowl with a wooden spoon or your hands. I used my hands because I wanted to make sure ingredients were mixed well, and the chunks of the solid albacore tuna was shredded.
  4. After you have wiped off your mushroom caps, fill each cap with about 1 tablespoon of filling. I slightly over filled the mushrooms caps.
  5. Once mushroom caps are filled, place them in a cast iron pan (you can use another pan of choice). It's okay if the mushrooms are a bit snug in the pan. They will cook down! 
  6. Add your fresh sprigs of thyme around the edge of the pan, and drizzle olive oil into between the mushrooms.
  7. Cook for approximately 35 minutes. We want the tops to have a lovely golden brown color on them.
  8. Allow to cool for 5 minutes before servings.

Notes

Want to indulge? Add 2 tablespoons of butter into the pan before cooking and then drizzle on top of mushrooms when done!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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