Mediterranean style tuna stuffed mushrooms


  • 6 Portobello Mushrooms
  • 2 cans of Bella Portofino Tuna – drained
  • 1 small red onion – diced
  • Zest of 1 lemon
  • 2 tbs. fresh lemon juice
  • 16 oz. Fresh baby spinach
  • 1 cup Italian style bread crumbs
  • 4 tbs. fresh Italian parsley – chopped
  • 4 cloves of garlic – chopped fine
  • 2 tbs. olive oil
  • 1 tbs. butter
  • 1 cup of grated Parmesan cheese


  1. Preheat Oven 350 degrees F.
  2. Clean mushrooms with damp paper towels and gently rub the mushroom with olive oil inside and out.
  3. Heat a large cast iron frying pan with the butter and olive oil.
  4. Add the chopped onion and garlic and sauté on a medium heat until the garlic is fragrant.
  5. Add the bread crumbs and toss and finally add the spinach, lemon zest, and lemon juice, grated Parmesan, tuna and toss to incorporate; turn the heat off.
  6. Fill the mushrooms with this mixture and then top each mushroom with more grated cheese, finish off with a little drizzle of olive oil over each mushroom.
  7. Bake for 10 – 12 minutes until the cheese is melted and slightly golden.
  8. Serve with a lemon wedge.