Tuna-Stuffed Portobellos Recipe

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Tuna-Stuffed Portobellos Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 8 large portobello mushrooms (3 to 3-1/2 inches)
  • 1 pound prepared tuna salad
  • 8 slices Swiss cheese

Directions

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

Nutritional Facts

1 filled pita half: 223 calories, 12g fat (6g saturated fat), 32mg cholesterol, 273mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 17g protein.

  • 8 large portobello mushrooms (3 to 3-1/2 inches)
  • 1 pound prepared tuna salad
  • 8 slices Swiss cheese
  1. 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

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