Tuna Melt Stuffed Mushrooms are an easy stuffed mushroom recipe made with canned tuna, mayonnaise, and relish like the sandwich. This pantry party appetizer is fast, ready in 20 minutes, gluten free, and keto low carb.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Appetizer
Cuisine: American
Keyword: 30 Min or Less, Game Day, Gluten Free, Keto/Low Carb, Seafood
Servings: 12mushrooms
Calories: 41kcal
Ingredients
12mushrooms(crimini or white button) (approximately 1.5-2 inches wide)
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.
Notes
The sliced cheese results in a fully covered top and is more similar to a true tuna melt, but shredded cheese works well also.