The Pioneer Woman Tasty Kitchen
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Stuffed Tuna Melt Mushrooms

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Level: Easy

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Description

A tasty bite-sized version of a classic tuna melt.

Ingredients

  • 3 Tablespoons Red Onion, Diced
  • ½ cups Green Bell Pepper, Diced
  • ½ whole Jalapeño, Seeded And Diced
  • ¼ cups Mayonnaise
  • 12 ounces, weight Canned Tuna, Packed In Water, Drained
  • ¼ cups Fresh Parsley, Chopped
  • 1 teaspoon Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • Salt And Pepper, to taste
  • 16 ounces, weight Baby Portobello Mushrooms, Cleaned And Stems Removed
  • 2 Tablespoons Olive Oil
  • 2 whole Roma Tomatoes, Sliced Thin
  • 4 slices White American Cheese, Cut Into Quarters

Preparation

Preheat the oven to 350 F. Combine the onion, green pepper, jalapeño, mayonnaise, tuna, parsley, red wine vinegar, and Dijon mustard in a medium size bowl. Add salt and pepper to taste.

Gently toss mushrooms in a bowl with olive oil to coat. Lay the mushrooms on a rimmed baking sheet (the hole where the stem had been attached should be facing up) and stuff with the tuna mixture. Top each mushroom with one slice of tomato and a piece (or two) of cheese.

Bake at 350 F for 20-25 minutes, or until cheese is melted and mushrooms are browned.

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