12 Dec Tuna Stuffed Mushroom Bites
Recipe by: Food N Service
- 2 cans 5 oz. Wild Selections® Solid White Albacore Tuna in Water
- 24 baby Portobello mushroom caps
- ½ cup of breadcrumbs
- ¼ Italian cheese blend shredded
- 1/3 cup of parsley minced
- 3 tbsp of butter salted
- 2 tbsp of lemon juice
- 2 tbsp of thyme
- 10-12 sprigs of thyme
- 1 tsp of salt
- ½ tsp of pepper
Preheat oven to 375 degrees.
Add tuna, parsley, thyme, cheese, breadcrumbs, lemon juice, and salt and pepper. Combine all ingredients well and make sure the tuna is shredded.
Once all ingredients are mixed together, fill each mushroom cap with about 1 tablespoon of tuna mix.
Once mushroom caps are filled, place on a pan.
Add fresh sprigs of thyme around the edge of pan and spread butter in between the mushrooms.
Cook for 30-40 minutes or until the tops reach a golden-brown color.
Allow them to cool for 5 minutes. Drizzle with some thyme butter sauce.