
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
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Preheat oven to 375 degrees.
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Add tuna, parsley, thyme, cheese, breadcrumbs, lemon juice, and salt and pepper. Combine all ingredients well and make sure the tuna is shredded.
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Once all ingredients are mixed together, fill each mushroom cap with about 1 tablespoon of tuna mix.
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Once mushroom caps are filled, place on a pan.
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Add fresh sprigs of thyme around the edge of pan and spread butter in between the mushrooms.
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Cook for 30-40 minutes or until the tops reach a golden-brown color.
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Allow them to cool for 5 minutes. Drizzle with some thyme butter sauce.
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Serve.
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