Smoked Tuna Stuffed Mushrooms: Creamy Filling & Variations
Smoked Tuna Stuffed Mushrooms
These mushrooms combine a creamy fish filling with lemon, herbs and sautéed mushroom stems. Choose caps of similar size for more even baking. Makes about 12 generously filled mushrooms, serving four to six as an appetizer.
Use prepared hot-smoked tuna intended for ready-to-eat service and follow its package heating directions. Check the smoking method and availability on our Smoked Yellowfin Tuna listing. Raw tuna needs separate cooking before use in these recipes.
Ingredients
- 12 medium cremini or button mushrooms, about 1½–2 inches across
- 6 oz prepared hot-smoked tuna, flaked
- 4 oz cream cheese, softened enough to mix
- 2 tablespoons sour cream or plain Greek yogurt
- 1 small shallot and 2 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley
- 1 teaspoon lemon zest and 1 tablespoon lemon juice
- ½ teaspoon smoked paprika and black pepper to taste
- 2 tablespoons grated Parmesan, optional
Method
- Heat the oven to 400°F. Lightly oil a baking dish. Clean mushrooms and pat dry. Remove and finely chop the stems.
- Warm oil in a skillet. Cook stems and shallot until softened and excess moisture evaporates. Add garlic and cook until fragrant.
- Mix cream cheese, sour cream, tuna, cooked stem mixture, parsley, lemon and paprika. Add pepper; taste before adding salt if all ingredients are ready to eat.
- Divide filling among the caps and sprinkle with Parmesan if using. If the caps are small, use extra mushrooms rather than making unstable piles.
- Bake until mushrooms are tender and the center of the filling reaches 165°F, allowing roughly 18–25 minutes. Check with a thermometer; cold filling and larger caps take longer.
- Garnish with parsley and serve warm.
Filling Variations
- Mediterranean: add 1 tablespoon chopped capers, 1 teaspoon Dijon and 2 tablespoons drained chopped sun-dried tomatoes.
- Spicy: add cayenne or hot sauce to taste.
- Extra cheese: mix in 2 tablespoons shredded mozzarella or cheddar.
- Portobello: divide the filling among larger caps and bake until tender and the same center temperature is reached.
Preparing Ahead
Keep filling and prepared mushrooms covered and refrigerated. Follow the shortest applicable ingredient storage instructions. Bake according to temperature rather than simply adding a fixed number of minutes. Refrigerate cooked leftovers promptly; reheat to 165°F.
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For a larger appetizer spread, add smoked tuna tapas.
Browse the Smoked Fish collection. For another dinner, try smoked tuna pasta.
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