Portobello mushrooms are larger, fleshier and more aromatic than ordinary small mushrooms. They are thus directly created for stuffing. So make your favourite meat, groats or rice stuffing or use the idea of stuffing with tuna.

Portobello mushrooms are a source of plant protein, many essential nutrients and antioxidants and phytochemicals (active substances of plant origin that help to combat diseases).


  • 4 mushrooms portobello
  • 1 can of tuna self-inflation
  • half a can of green peas
  • 1 onion
  • chive
  • 2 tablespoons of mayonnaise
  • sprouts of broccoli
  • 2 teaspoons of breadcrumbs
  • salt and pepper to taste


Peel the mushrooms and gently hollow out with a teaspoonful of agents. Then cut the onion into cubes and fry the remaining mushrooms in a frying pan with a bit of salt until most of the water evaporates. While frying, mix in a large bowl of shredded tuna, peas chives and broccoli sprouts. When the pan has cooled down, add it to the rest of the stuffing and season it with mayonnaise, salt and pepper. Then gently apply the stuffing with a teaspoonful into the mushroom heads.

Sprinkle the top with breadcrumbs and bake in the oven for 15-20 minutes at 190 degrees. Decorate with the remaining broccoli sprouts before serving.

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Portobello mushrooms stuffed with tuna
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Bartek & Sylwia

SamaSzama is our joint project of an online culinary book, which is to cover the dishes for the whole year. What counts are the ingredients of good quality, great taste but also the simplicity of preparing meals. We hope that you will like our recipes.

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