Tuna Stuffed Mushrooms

Name: Tuna Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 10 XL mushrooms; 3 medium eggs; 300g tuna in olive oil; Onion powder; Oregano; 160g lactose-free shredded cheese

Vegetables

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These tuna stuffed mushrooms are an easy option to serve as an appetizer or as a side dish for any meal. I make them with XL mushrooms so there's plenty of room for the filling, along with eggs, tuna in olive oil, and lactose-free shredded cheese. A bit of onion powder and oregano brings plenty of flavor without complicating the ingredient list.

If you're looking for baked tuna and cheese stuffed mushrooms, this recipe takes just 15 minutes of prep and 30 minutes in the oven. The egg helps bind the filling together, while the cheese melts into a lovely golden crust. I love this combination to share at the table: it makes 10 large mushrooms, perfect for 4 people.

For a different filling, I recommend these tuna and spinach stuffed mushrooms; if you'd like another way to cook them, try these microwave tuna stuffed mushrooms.

Prep: 15 minCook: 30 minServes: 4

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Ingredients

Here is what you'll need for 3-4 servings

10 XL mushrooms
3 medium eggs
300g tuna in olive oil
Onion powder
Oregano
160g lactose-free shredded cheese

Step by step

Method

1Preheat the oven to 180 degrees.
2Clean the mushrooms with paper towels, snap off the stems, and hollow out the caps.
3In a bowl, mix the eggs with the drained tuna.
4Season to taste with onion powder and oregano.
5Finally, stir in the cheese.
6Fill the mushroom caps and top with a little more cheese.
7Bake at 180 degrees for about 25 to 30 minutes.
8Now we can dig into our TUNA STUFFED MUSHROOMS!

Notes

1Baking time is approximate and will depend on the size of your mushrooms and your oven.

Frequently asked questions

How long do tuna stuffed mushrooms keep in the fridge?

Store them in an airtight container in the refrigerator and eat them within 2 days. Don't leave them out at room temperature for more than 2 hours, and when reheating, make sure the center is piping hot.

Can I replace the protein cheese with another shredded cheese?

Yes, you can use shredded mozzarella or any other cheese that melts nicely, keeping the 160g amount. If you need the recipe to stay lactose-free, just choose one clearly labeled as such.

How do I keep the stuffed mushrooms from releasing too much water?

Wipe them clean instead of soaking them in water, and dry them thoroughly before stuffing. Make sure to drain the tuna well too, and arrange the mushrooms on the tray without overcrowding so moisture can evaporate properly while baking.