Published Apr 10th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 10 servings Calories 69.3

Creamy tuna tossed with Swiss cheese stuffed into button mushrooms and baked into perfection.

Recipe Ingredients

  • 2 (3 ounce) cans white tuna in water, drained
  • 2 (1 ounce) slices Swiss cheese, diced
  • 2 tablespoons mayonnaise
  • 1 ½ teaspoons sweet pickle relish
  • ¼ teaspoon dried minced onion
  • ¼ teaspoon onion powder
  • salt and ground black pepper to taste
  • 1 (8 ounce) package fresh white mushrooms, cleaned and stems removed

Cooking Directions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Combine the tuna, Swiss cheese, mayonnaise, sweet relish, dried onion, onion powder, salt, and pepper in a large bowl. Fill mushroom caps with the tuna mixture; place on baking sheet.
  3. 3 Bake in preheated oven until the mushrooms are soft and begin to give up their juices, 20 to 25 minutes.

Nutrition Facts

  • Calories 69.3
  • Carbohydrate 1.5 g
  • Cholesterol 13.4 mg
  • Fat 4.4 g
  • Fiber 0.2 g
  • Protein 6.3 g
  • Saturated Fat 1.5 g
  • Sodium 113.6 mg
  • Sugar 0.7 g


  1. I need to make this recipe, I find it funny that the ONLY bad review, is from someone who didn't make this recipe, but, instead made their own. Yet still had to gripe about something they had never tried. ??
  2. This was SO GOOD. I used everything in the instructions except the relish. I loved it! Thanks!
  3. These mushrooms were surprisingly delicious. I didn't completely follow the recipe (no mayo no relish no swiss). My substitutions were smoked gouda leftover sausage apple cranberry stuffing chicken broth onion powder garlic powder and salt/pepper. It was amazing when piping hot not as good at room temp. Will definitely make these again but will be - Read more ...
  4. This was absolutely gorgeous. I had 4 kilos of mushrooms so made the usual cheese onion garlic and ham and wanted something different. Thought about tuna saw this recipe and went for it. My sweet relish was homemade chilli jam. Filled loads cooked a few to try and froze the others. Lovely recipe - thanks - Read more ...
  5. I'm sorry but these are just not good. I like tuna and I like stuffed mushrooms but this combination did not appeal to me. I made a half recipe because I actually had a half can of tuna leftover from another recipe. I only use tuna in olive oil. I had a block of swiss - Read more ...
  6. Easy and tasty. Will make again. Good for apprtizers for a party
  7. This was an excellent recipe. I used 2 Portabello caps and added diced onion and celery. Thanks for the recipe.:)
  8. These are really good I found this recipe while looking for something different to do with canned tuna. I did tweak the recipe some because I am on a diet and to my taste. I used 12 white mushrooms one can of regular tuna in water drained 1/4 cup of Fat Free Kraft Cheddar Cheese - Read more ...
  9. I came up with this recipe, and before I could edit it, allrecipes accepted the recipe. So I meant to write 1 tsp garlic powder, instead of onion. Thanks