Winter squash, brown sugar, spicy turkey sausage, and all of these flavors are combined in this straightforward recipe and served inside the squash itself. It is an odd pairing, but it tastes wonderful and is gorgeous!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven until the mushrooms are soft and begin to give up their juices, 20 to 25 minutes.
Nutrition Facts
| Calories | 69 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 114 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
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. ??
This was SO GOOD. I used everything in the instructions except the relish. I loved it! Thanks!
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 served right out of the oven.
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 for sharing!
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 cheese instead of slices and I shredded it until I had 1 ounce by weight. I added about 1/4 t of lemon pepper seasonging salt instead of salt and papper. The mixture was very dry and was difficult to stuff in the mushrooms (granted mine were a bit on the small side). I also had most of the mixture leftover when a half package of mushrooms were stuffed. I cannot imagine serving these at a party and won’t be making these again.
Easy and tasty. Will make again. Good for apprtizers for a party
This was an excellent recipe. I used 2 Portabello caps and added diced onion and celery. Thanks for the recipe. 🙂
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, only 1 tbsp of mayo, a sprinkle of onion powder, and a sprinkle of garlic powder. And they were fantastic. Even though the calories were already low with the original recipe, I got mine down to about 24-1/2 calories per mushroom and still tasted great. Thanks for the recipe.
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