Deli tuna salad makes these stuffed mushrooms from Barbara Wassler of Williamsport, Pennsylvania a cinch to put together. Assembled in large portobello mushrooms, it’s a filling lunch or light supper.
Recommended: 95 Tasty Low-Carb Dinner Ideas
- 8 large portobello mushrooms (3 to 3-1/2 inches)
- 1 pound prepared tuna salad
- 8 slices Swiss cheese
- Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Broil 4-6 in. from the heat for 4-5 minutes or until tender. Stuff with tuna salad; top with cheese. Broil 2-3 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Tuna-Stuffed Portobellos in Quick Cooking November/December 2005, p59
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Tuna-Stuffed Portobellos
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review