Savory and delicious are just two ways to describe these Tuna Stuffed Portabella Mushrooms that make a great lunch or snack and are very easy to prepare!

As a foodie, I am hyper aware of what is in our foods, and which ones I am comfortable using.

I like using high quality ingredients and fresh produce and I want to know I’m getting the best. I prefer a clean eating, homemade approach to most of my food and recipes.

We eat a lot of tuna around here, and that’s something I can’t really make from scratch. But either way, a can of tuna works just as well.

I especially appreciate the flavor of white albacore tuna. It far surpasses any other type of tuna. It lends itself nicely in so many different recipes and is very versatile.

How to Make Tuna Stuffed Portabellas

Making these stuffed mushrooms is actually really easy. And you can change it up and add or take away whatever ingredients you want.

Start with chopping up your bell peppers.

Next you’re going to add your celery.

If you want to omit the celery or even substitute something else, try a chopped herb or even cucumber is really good in this.

Next you’re going to add your tuna. You can use fresh tuna if you have it, but in our neck of the woods, fresh tuna is very difficult to come by.

We just use canned tuna but always in water. Make sure and drain the water out before adding the tuna to the bowl. Pat the tuna dry if there is excessive moisture.

The next step is to add the mayo. Do not use miracle whip, which is a salad dressing. Use actual mayo. We love Duke’s but Hellman’s or even a generic brand is really good in this.

Just plop it on top.

Now comes the hardest part, simply mix it all together. Combine it well. Make sure the mayo is on everything and then season to taste. We just used salt and pepper but if you want it spicier, use a cajun seasoning or red pepper flakes.

Technically you can change up the flavors of this easily by substituting the different seasonings. We tried lemon pepper and it was delicious.

Combine it all together and get ready to stuff the mushrooms.

Now you’re just going to fill the mushroom cups. We used about 3-4 tablespoons or just under 1/4 cup per mushroom shell. You might wind up with extras, and if you do, spoon onto a bun and enjoy a sandwich.

It’s absolutely delicious.

Top with some shredded cheese. We used thick ropes of provel which is very easy to come by here in Missouri, but you might not be able to find it.

A good substitute is provolone cheese, but honestly these are delicious with mozzarella cheese, swiss cheese or even cheddar cheese. Choose a cheese you love.

And don’t be afraid to experiment with other cheeses like feta cheese or goat cheese.

Pop them into the oven and bake at 400 degrees for about 10-12 minutes until cheese is melted and mushrooms are cooked.

These can be eaten with your hands, or cut with a knife and fork. These are delicious as appetizers, snacks or even the main course.

I love that I can enjoy a delicious, high protein snack anytime I want, and as easy as this is to make. It all comes together in about 20 minutes total.

This video was originally made for a brand, so ignore the brand placement and make the tuna stuffed mushrooms with any ingredients you want.

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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