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.
- 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.
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