Albacore Stuffed Mushrooms
A delicious and elegant appetizer perfect for special occasions or just the two of you!
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Ingredients
1 pouch (3 oz.) Blue Harbor Albacore Tuna in Water
12 - 16 medium size portabella mushrooms
¼ cup extra virgin olive oil
2 Tbsp. balsamic vinegar
½ cup cooked quinoa
¼ cup small diced red peppers
1 jar (6 oz.) marinated artichoke hearts, diced small
1 cup shredded Italian cheese blend, divided
Salt and pepper to taste
Preparation
- Preheat oven to 425°F.
- Clean mushrooms and dry well. Remove stem and scrape out interior gills. Place open side down on a sheet pan.
- In a small bowl whisk olive oil and balsamic vinegar until combined. Brush mushroom tops with olive oil and balsamic vinegar mixture. Reserve remaining olive oil and vinegar mixture.
- Bake mushroom caps for ~10 -15 minutes until just slightly softened and moisture released. Remove from oven and drain on a paper towel.
- Meanwhile, mix quinoa, peppers, artichoke hearts and ½ cup cheese. Add salt and pepper to taste.
- Spoon ~1 Tbsp. of the mixture into each mushroom cap. Top each with a tsp. of remaining cheese.
- Broil for 2- 3 minutes to melt the cheese.
4 large mushrooms could be used and served as an entrée with a side salad alternatively.
Servings: 12 - 16 appetizer portions
Prep Time: 15 minutes
Cook Time: 13 - 18 minutes
Prep Time: 15 minutes
Cook Time: 13 - 18 minutes
Nutritional Information
Serving Size 1 mushroom
Servings Per Container 12
Amount Per Serving
DV%
Calories
120
Total Fat
9g
14%
Saturated Fat
2.5g
13%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
150mg
6%
Total Carbohydrate
4g
1%
Fiber
0g
0%
Sugars
2g
Includes 0g Added Sugars
Protein
5g
Vitamin D
0%
Calcium
8%
Iron
2%
Potassium
4%
Niacin
0%
Vitamin B6
0%
Vitamin B12
0%
Selenium
0%
Percent Daily Values are based on a 2,000 calorie diet.