Tuna Stuffed Mushrooms


A little tuna goes a long way as it's used here in place of crabmeat. Because the mushrooms can be stuffed up to a day ahead and baked at the last moment, this is a time-saving recipe for entertaining.
  • 10 oz. Medium white mushrooms
  • 1 tablespoon Unsalted butter
  • 1 tablespoon Olive oil
  • 1/4 cup Minced onion
  • 1/4 teaspoon Dried thyme
  • 1/4 teaspoon Freshly ground black pepper
  • 2 tablespoon Dry vermouth or sherry
  • 3 oz.canned tuna in water, drained and flaked
  • 1/4 cup Plain dry bread crumbs
  • 1 tablespoon Grated Parmesan cheese
  • 1. Remove the stems from the mushrooms and finely chop them.
  • 2. Reserve the caps.
  • 3. In a medium skillet, melt the butter in the oil over moderately high heat.
  • 4. Add the chopped mushroom stems and cook, stirring often, until nicely browned, about 5 minutes.
  • 5. Reduce the heat to moderately low, add the onion, thyme and pepper and cook for 2 minutes longer.
  • 6. Stir in vermouth and cook until evaporated, about 1 minute.
  • 7. Scrape into a medium bowl.
  • 8. With a fork, stir in the tuna, bread crumbs and 1 tablespoon of water.
  • 9. Blend in the Parmesan cheese.
  • 10. Stuff the mushroom caps firmly with the filling, rounding the tops slightly.
  • 11. When ready to serve, preheat the oven to 400 degrees.
  • 12. Place the stuffed mushrooms on baking sheet and bake for about 15 minutes, until hot and golden brown on top.