Tuna Melt Stuffed Mushrooms are a take on the classic tuna sandwich. Mushroom caps are stuffed with a tuna mixture, topped with cheddar cheese, and baked.
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These easy stuffed mushrooms is a fast recipe that is based on the classic tuna melt sandwich. A tuna salad is topped with cheddar cheese and toasted off – but this time inside of a mushroom cap! I like to use little crimini mushrooms which are baby portabellos but you can use any mushroom you like or have.
Stuffed mushroom recipes are a great option for parties. They hold some elegance while being incredibly simple to make. These tuna stuffed mushrooms are keto, low carb, and gluten free, which makes them perfect to feed a crowd.
Using canned tuna is perfect for this recipe and you can use as much or little mayo as you want. You might want to be careful with the mayo, though, because too much can make it messy and difficult to eat. Personally, we are a Miracle Whip house in the very polarizing debate of which is the best mayonnaise. What are the mayo rules in your house?
Finding new ways to use classic flavors is a great way to make appetizers and entertaining exciting. Find our stuffed mushroom recipes here!
To make the Tuna Melt Stuffed Mushrooms, make your tuna mixture with mayonnaise, relish, and seasoning. Stuff each cap with the tuna and then top with a small slice of cheddar cheese, just like a tuna melt sandwich! Bake for approximately 10 minutes and they are ready!
You can easily make large batches by preparing them in advance by filling the caps, and then bake them off when you are ready to serve them. Bake a little longer for softer mushrooms, but they become a little more difficult to eat by hand. I love to top off the mushrooms with a little more pickle relish, which I am somewhat obsessed with in the first place, but also makes the perfect garnish for these stuffed mushrooms.
- Preheat oven to 350F.
- Prepare the mushrooms by wiping off the caps and removing all of the stems.
- Make the tuna mixture by combining the drained tuna, mayonnaise, and relish. Season with a pinch of salt and pepper. Stir to combine.
- Line the mushrooms up in a baking dish, cap side down. Scoop the tuna mixture into the bottom of each cap. The mixture can mound up a little over the top of the mushroom.
- Cut the cheese slices into six pieces each (for a total of 12 cheese pieces). Lay a piece of cheese over each mushroom. (If using shredded cheese, simply sprinkle over each mushroom).
- Bake the mushrooms for 10-15 minutes until the mushrooms are tender. Bake longer if you want softer mushrooms, however they will become more difficult to eat by hand. If desired, top each mushroom with more relish for garnish. Serve immediately.