Tuna-Stuffed Mushrooms

Tuna-Stuffed Mushrooms, an easy and delicious starter or party finger food or even main course.

Juicy button mushrooms are filled with a savoury mixture of tuna, Parmigiano Reggiano and Provolone cheese,  baked until golden and lightly crisp on top. The result? Tender mushrooms with a rich, cheesy, Mediterranean-style filling.

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Serves: 4 | Preparation time: 20 mins | Cooking time: 15-20 mins

• 500 g button mushrooms
• 250 g tinned tuna in olive oil 
• 40 g grated Parmigiano Reggiano
• 20 g grated Provolone cheese
• 1 garlic clove, peeled
• 1 sprig parsley, finely chopped
• Breadcrumbs, to taste
• Extra Virgin Olive Oil – EVOO, to taste
• Salt and pepper: to taste

Method

A Tip for Perfect Mushrooms (No Watery Tray!)

Mushrooms naturally release a lot of water during cooking. To avoid soggy stuffed mushrooms, we pre-bake the caps for 5 minutes before filling them. This allows excess moisture to evaporate, ensuring a rich filling and beautifully roasted texture.

1. Prepare the mushrooms

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Gently clean the mushrooms with a damp cloth (do not wash them under water). Remove the stems and carefully scoop out a little of the inside to create space for the filling.

Finely chop the stems and the scooped pulp.

2. Cook the filling base

Heat 1 tablespoon of olive oil in a pan. Add the chopped mushroom stems, garlic, and parsley. Sauté for about 5 minutes until softened. Season with salt and pepper, then remove from the heat.

3. Mix the filling

In a bowl, combine the drained tuna, most of the grated Parmigiano (reserve some for topping), grated Provolone, breadcrumbs, and the sautéed mushroom mixture. Mix well until combined.

4. Pre-bake the mushrooms

Place the mushroom caps hollow side up on a baking tray lined with parchment paper.

Bake for 5 minutes to allow excess moisture to release. Remove from the oven and carefully drain any liquid from the tray.

5. Stuff and bake

Fill each mushroom generously with the tuna mixture. Sprinkle with the remaining Parmigiano and drizzle lightly with olive oil.

Bake for 10–15 minutes, or until the cheese has melted and formed a light golden crust on top.

Serve warm.

 

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