Tuna Stuffed Mushrooms

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These easy Tuna Stuffed Mushrooms are made with tender portabella mushroom caps filled with creamy white albacore tuna, crisp bell peppers and celery, then topped with melted cheese. They’re ready in about 20 minutes and make a delicious lunch, appetizer or light dinner.

We eat a lot of tuna around here, and white albacore has always been my favorite. Its mild flavor works especially well in these stuffed portabella mushrooms because you still get plenty of flavor from the fresh vegetables, mushrooms and cheese.

Best of all, these are incredibly easy to customize. Change the vegetables, seasonings or cheese and you can make them a little different every time.

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Why You’ll Love These Tuna Stuffed Mushrooms

• Quick and easy: You only need a few minutes to prepare the filling before the mushrooms go into the oven.
• Great for lunch or dinner: Large portabella mushrooms make these filling enough for a light meal.
• Easy to customize: Change the cheese, vegetables or seasonings to use what you already have.
• Simple ingredients: Canned tuna makes this an easy recipe to pull together without a lot of prep.
• Great as an appetizer too: Use smaller mushroom caps to turn the same tuna filling into bite sized appetizers.

Ingredients You’ll Need

The complete ingredient amounts are in the printable recipe card below, but here are a few notes about the ingredients.

Portabella Mushrooms

Large portabella mushroom caps are perfect for serving these tuna stuffed mushrooms as a lunch or light dinner. Their size gives you plenty of room for the filling and they become tender and savory as they bake.

For appetizers or smaller portions, use smaller portabella or baby bella mushrooms and adjust the baking time as needed.

White Albacore Tuna

I love white albacore tuna for this recipe because of its mild flavor and firm texture.

I usually use canned tuna packed in water. Drain it very well before making the filling. If the tuna seems especially wet after draining, gently pat away some of the excess moisture.

Bell Peppers

Red and green bell peppers add color, flavor and a little crunch to the tuna filling. Chop them fairly small so you get a little bit in every bite.

Celery

Chopped celery adds another layer of crunch. If celery isn’t your thing, you can leave it out or experiment with another finely chopped vegetable or fresh herb.

Mayonnaise

Use regular mayonnaise to make the tuna filling creamy and help hold everything together.

Cheese

Use a cheese that melts well and that you already enjoy with tuna.

We originally made these with Provel, which is easy to find here in Missouri but can be difficult to find elsewhere. Provolone is a good substitute, and mozzarella, Swiss or cheddar are all delicious too.

You can even experiment with feta or goat cheese if you want a completely different flavor.

How to Make Tuna Stuffed Mushrooms

These tuna stuffed mushrooms come together quickly, and the filling is easy to customize with your favorite vegetables, seasonings and cheese.

1. Chop the Bell Peppers

Start by finely chopping the red and green bell peppers and adding them to a large mixing bowl.

2. Add the Celery

Add the chopped celery to the peppers.

If you aren’t a fan of celery, you can leave it out or substitute another finely chopped vegetable or fresh herb.

3. Add the Tuna

Drain the tuna very well before adding it to the bowl. If there is still quite a bit of moisture after draining, gently pat the tuna dry first.

I use canned white albacore tuna packed in water for these tuna stuffed mushrooms, but cooked fresh tuna can also be used.

4. Add the Mayonnaise

Add the mayonnaise to the tuna and vegetables. Use regular mayonnaise rather than a salad dressing such as Miracle Whip.

5. Mix the Tuna Filling

Mix everything together until the tuna, vegetables and mayonnaise are well combined.

Season with salt and pepper to taste. You can also change the flavor with different seasonings. Cajun seasoning or red pepper flakes will add some heat, while lemon pepper is another delicious option we’ve tried.

6. Fill the Mushroom Caps

Spoon the tuna mixture into the portabella mushroom caps. Depending on the size of your mushrooms, you’ll use about 3 to 4 tablespoons, or just under 1/4 cup, of filling in each one.

If you have leftover tuna filling, save it! Spoon it onto bread or a bun for an easy tuna sandwich.

7. Add the Cheese

Top each stuffed mushroom with shredded cheese.

We used Provel, which is easy to find here in Missouri but isn’t available everywhere. Provolone is a great substitute, but mozzarella, Swiss or cheddar are also delicious.

You can even experiment with feta or goat cheese for a completely different flavor.

8. Bake

Bake the tuna stuffed mushrooms at 400°F for about 10 to 12 minutes, until the mushrooms are tender and the cheese is hot and melted.

Allow them to cool slightly before serving.

Serve them as an appetizer or snack, or use the larger portabella mushrooms to turn them into an easy lunch or light dinner.

Easy Variations

One of my favorite things about this tuna stuffed mushrooms recipe is how easily you can change the flavors.

For a little heat, add Cajun seasoning or crushed red pepper flakes.

For a bright, savory flavor, season the tuna with lemon pepper.

You can also change the cheese. Provolone, mozzarella, Swiss and cheddar all melt beautifully over the tuna filling.

And if you want to make appetizer sized tuna stuffed mushrooms, simply swap the large portabella caps for smaller mushrooms. Keep an eye on them while they bake since smaller mushrooms may cook more quickly.

Tips for the Best Tuna Stuffed Mushrooms

Drain the tuna well. Too much liquid can make the filling watery.

Don’t overfill the mushrooms. You want a generous amount of tuna filling, but piling it too high can make the mushrooms difficult to eat.

Choose a good melting cheese. Mozzarella, provolone, Swiss and cheddar are all easy choices.

Season to taste. Canned tuna and cheese can both contain salt, so I prefer mixing the filling first and then adding salt and pepper as needed.

Serve them warm. Give the mushrooms a few minutes to cool after they come out of the oven, then serve while the cheese is still warm and melted.

Tuna Stuffed Mushrooms FAQs

Can I use fresh tuna instead of canned tuna?

Yes. Cook the fresh tuna first, then flake it and use it in place of the canned tuna. Since fresh tuna may have a different texture and moisture level, add the mayonnaise gradually until the filling reaches the consistency you like.

Can I use smaller mushrooms?

Absolutely. Smaller mushrooms are perfect if you want to serve tuna stuffed mushrooms as an appetizer or party snack.

You’ll need more mushroom caps to use all of the filling, and they may cook faster than large portabellas, so begin checking them earlier.

What cheese is best for tuna stuffed mushrooms?

We originally used Provel, but you have plenty of options. Provolone, mozzarella, Swiss and cheddar are all delicious choices.

Can I make tuna stuffed mushrooms ahead of time?

You can prepare the tuna filling ahead of time and keep it covered in the refrigerator. For the best texture, I prefer filling and baking the mushrooms closer to serving time.

What can I serve with tuna stuffed mushrooms?

Large tuna stuffed portabella mushrooms work well as a light lunch or dinner with a salad, soup or fresh vegetables.

Smaller tuna stuffed mushrooms can be served as an appetizer alongside other party snacks and small bites.

Ready to make some Tuna Stuffed Portabella Mushrooms?

Learn more about Bumble Bee® Solid White Albacore Tuna by checking out “Only Bumble Bee® Albacore Will Do”

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