Seafood Appetizers: Tuna Bites Stuffed Mushrooms
Servings: 2
Ingredients:
- 6 Cremini Mushrooms, stems and gills removed
- 2 oz sriracha tuna bites, finely chopped
- 1/4 cup Yellow Onion, finely chopped
- 1/2 cup Spinach, finely chopped
- 1/4 cup Bell Pepper, finely diced
- 2 tablespoons Cream Cheese, softened
- 1 tablespoon Parmesan Cheese, grated
- 1 Garlic Clove, minced
- 1/2 teaspoon Dried Oregano
- 1 tablespoon Olive Oil, plus extra for brushing
- Salt and Pepper, to taste
- Preheat Oven: preheat your oven to 350°F (175°C). Clean the mushrooms with a damp cloth, remove their stems, and gently scrape out the gills. Brush the outside of the mushrooms with olive oil and set aside.
- Cook Ingredients: heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped yellow onion and bell pepper, cooking until softened, about 3-4 minutes. Add the minced garlic and chopped spinach, cooking until the spinach is wilted and the garlic is fragrant, about 2 minutes. Stir in the finely chopped tuna jerky, mix well to incorporate, and cook for another 2 minutes. Season with dried oregano, salt, and pepper. Remove from heat and let it cool slightly.
- Prep Stuffing: in a mixing bowl, combine the veggie and tuna jerky mixture with the softened cream cheese and half of the grated Parmesan cheese. Mix until all ingredients are evenly distributed.
- Spoon the Filling: into each mushroom cap, pressing down slightly to pack the mixture. Sprinkle the tops with the remaining Parmesan cheese.
- Bake: arrange the stuffed mushrooms on a baking tray and bake in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Allow to Cool: for a few minutes before serving. These stuffed mushrooms can be served as a delicious and healthy appetizer or a light main course.