Thank you Wild Selections for sponsoring this post. For a more sustainable meal, be sure to check out Wild Selections
￼￼￼￼￼premium seafood — it’s always healthy, always Marine Stewardship Council certified, and always delicious!
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Wild Selections has become my new favorite to fall in love with. It’s not only because Wild Selections use simple ingredients and are non-GMO Project verified, but because of so much more! EVERY single product that they make can be traced to the ocean where it was caught. You will always know where your food comes from, and can feel good about it.
For my easy to make tuna stuffed mushrooms, I used Wild Selections Solid White Albacore Tuna in water. The recipe is super easy to put together, and are amazingly flavorful! It’s a great twist on a traditional stuffed mushroom, and it’s definitely one that you’ll make plenty of times in the future.
Wild Selections truly cares about and acts upon sustainability of oceanic wildlife. In fact, they donate $0.13 per can of product sold to the Wildlife Fund’s to protect marine life and expand sustainable fishing practices! By the end of the year, they hope to donate 1 million dollars!! They care about taking care of the ocean now AND in the future.
Every Occasion Deserves These 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.
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.
- 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
- Preheat oven to 375 degrees F.
- In a large bowl, add all ingredients (except the fresh sprigs of thyme and butter!)
- 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.
- After you have wiped off your mushroom caps, fill each cap with about 1 tablespoon of filling. I slightly over filled the mushrooms caps.
- 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!
- Add your fresh sprigs of thyme around the edge of the pan, and drizzle olive oil into between the mushrooms.
- Cook for approximately 35 minutes. We want the tops to have a lovely golden brown color on them.
- Allow to cool for 5 minutes before servings.
Want to indulge? Add 2 tablespoons of butter into the pan before cooking and then drizzle on top of mushrooms when done!
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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.
The best part of it all?
You get to this fabulous recipe with confidence in knowing that you’re not hurting any marine wild life. Wild Selections sources its wild-caught seafood – only from ocean areas that have been certified sustainable to the Marine Stewardship Council (MSC) Standard. The MSC ensures that fish stocks are healthy, well managed and plentiful.
As i stated earlier, this is a company that I have fallen in love, and I know you will too.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.