Serve a platter of warm this Tuna Sun-Dried Tomato Stuffed Mushrooms recipe, with melty cheese on top and  fresh basil—so good!

Tuna Sun-Dried Tomato Mushroom with basil

Ready for the weekend? We love Sun-Dried Tomato Stuffed Mushrooms recipe for a unique, show-stopper appetizer to bring to a party!

Our family loves these stuffed mushrooms so much. Seriously, they are devoured within minutes once they come out of the oven. You may also want to try my Jalapeño Popper Stuffed Mushrooms recipe.

Sun-Dried Tomato Stuffed Mushrooms

Seafood stuffed mushrooms, like crab or salmon, are a luxurious treat and always a crowd pleaser. However, those meats can be expensive. So in this Sun-Dried Tomato Stuffed Mushrooms recipe, I chose an inexpensive can of tuna.

The end result is a sweet, savory, satiating appetizer!

plate of Tuna Sun-Dried Tomato Stuffed Mushrooms

Ingredients for Sun-Dried Tomato Stuffed Mushrooms with tuna

Let’s get started. Gather these ingredients for these stuffed mushrooms:

  • Can of tuna
  • Mayonnaise
  • Dijon mustard
  • Lemon
  • Parmesan cheese
  • Sun-dried tomatoes
  • Crimini mushrooms
  • Salt and pepper
  • Olive oil
  • Fresh basil

Tuna Sun-Dried Tomato Mushrooms

How do you make stuffed mushrooms?

  1. In a medium skillet over medium-high heat, add the sun-dried tomatoes with any excess oil, and minced mushroom stems. Add more olive oil, and season with salt and pepper. Cook until softened and fragrant and then remove from heat and set aside.
  2. In a medium mixing bowl, combine the tuna, mayonnaise, Parmesan (leave some out for the topping) Dijon, lemon zest, and sun-dried tomato mixture. Mix together.
  3. Brush the mushroom caps with olive oil all over and arrange on a parchment-lined tray. Fill all caps with the tuna and sprinkle with remaining Parmesan, making sure the large caps are near the edges of the tray, and the smaller in the center, to encourage more even cooking.
  4. Bake until browned on top.

a Tuna Sun-Dried Tomato Stuffed Mushroom with basil

How do you serve sun dried tomato stuffed mushrooms?

Mushrooms are not the prettiest appetizer, but these are looking pretty good. I don’t know about you, but when I see a hot platter of stuffed mushrooms, my mouth waters. I know I am in for a real treat.

We love to serve this recipe warm, garnished with basil, drizzled with olive oil, and seasoned with salt and pepper.

You could make them the “star” of a big board, too!

Gorgeous and delish!

a stuffed mushroom with tuna

Tips and substitutions:

  • Clean mushrooms with a damp paper towel, don’t rinse
  • Garnish with other herbs like cilantro or mint
  • Use canned tuna or salmon or crab
  • Add some spice by adding chili flakes to the sun-dried tomatoes and mushroom stems as they cook
  • Replace fresh basil with parsley or thyme
  • Serve hot or cold

Tuna Sun-Dried Tomato Stuffed Mushrooms with fresh basil
More mushroom recipes to try:

Savory Pesto Mushroom Crepe Recipe

Vegetarian Miso Mushroom Stuffing

My favorite Cheesy Mushroom Kale Challah Bread Pudding

Salmon Mushroom Zoodle Marsala

Cheesy Mashed Potato Stuffed Mushrooms

Enjoy for the weekend! And here’s another tip–you just may want to double the recipe! :)

ENJOY!

Tuna Sun-Dried Tomato Stuffed Mushrooms with fresh basil
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Tuna Sun-Dried Tomato Stuffed Mushrooms

Made with a simple can of tuna--the end result is a sweet, savory, satiating appetizer. Makes 18-22 mushrooms.

Ingredients

  • 1 7 oz can tuna, drained
  • c mayonnaise
  • 1 ½ Tbsp Dijon mustard
  • 1 small lemon, zested
  • 1 c Parmesan grated, divided
  • ¼ c sun-dried tomatoes in oil, minced, oil reserved
  • 12 oz crimini mushrooms cleaned, stems removed and diced (about 18-22 mushrooms)
  • Salt and pepper to season
  • 3 Tbsp olive oil, plus more if needed
  • Basil to garnish

Instructions

  • In a medium skillet over medium-high heat, add the sun-dried tomatoes with any excess oil, and minced mushroom stems. Add 1-2 more teaspoons of olive oil, seasoning with salt and pepper. Cook until softened and fragrant, 3-4 minutes. Remove from heat and set aside.
  • Preheat oven to 375 degrees F.
  • In a medium mixing bowl, combine the tuna, mayonnaise, 3/4 c Parmesan, Dijon, lemon zest, and sun-dried tomato mixture. Mix until combined, season with additional pepper if needed.
  • Brush the mushroom caps with olive oil all over and arrange on a parchment-lined tray. Fill all caps with the tuna and sprinkle with remaining Parmesan, making sure the large caps are near the edges of the tray and the smaller in the center to encourage more even cooking.
  • Bake for 15 minutes, or until browned on top. Serve warm, garnished with basil, drizzled with olive oil, and seasoned with salt and pepper.

Notes

Clean mushrooms with a damp paper towel, don’t rinse
Garnish with other herbs like cilantro or mint
Use canned tuna
Add some spice by adding chili flakes to the sun-dried tomatoes and mushroom stems as they cook
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

a Tuna Sun-Dried Tomato Stuffed Mushroom

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