Tuna-Stuffed Portobello Mushrooms
Our versatile tuna-stuffed portobello mushrooms recipe can be an addition to your entrée or appetizer menu.
Ingredients
- 1 (66.5 oz) can Chicken of the Sea® Solid White Albacore Tuna in Water, drained
- 1/2 c olive oil
- 53 large Portobello mushrooms
- 3 lb cream cheese, softened
- 2 Tbsp garlic powder
- 12 Tbsp minced onion
- 1 Tbsp dried oregano
- 2 Tbsp kosher salt
- 1 Tbsp fresh cracked black pepper
- 1 ½ qt roasted red bell peppers, diced
- olive oil, for brushing
- 1 ½ lb crumbled feta
- 3 c bread crumbs
- 1 ½ c chopped Italian parsley
- 2 gal arugula
Instructions
- Pre-heat oven 400°F.
- Remove mushroom stems and mince the stems.
- In bowl combine cream cheese, garlic powder, minced onion, dried oregano, salt, pepper, diced mushroom stems, and bell pepper.
- Spoon stuffing onto tops of portobello mushrooms. Brush sides of mushroom with some olive oil.
- Bake at 400°F for about 10-12 minutes or until filling becomes warm and bubbly. Top with about 1-2 Tablespoons of tuna, feta cheese, and bread crumbs on each mushroom. Bake for another 3-5 minutes until toppings are heated through.
- Top with parsley. Serve on a bed of arugula.
