Creamy tuna tossed with Swiss cheese stuffed into button mushrooms and baked into perfection.
Ingredients
- white tuna in water: 2 cans (3 ounce cans, drained)
- slices Swiss cheese: 2 piece (1 ounce, diced)
- mayonnaise: 2 Tbsp
- ½ teaspoons sweet pickle relish: 1 piece
- minced onion: 0.25 tsp (dried)
- onion powder: 0.25 tsp
- salt and ground black pepper: (to taste)
- white mushrooms, cleaned and: 1 pack (8 ounce pack, stems removed, fresh)
Metric Conversion
Stages of cooking
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Preheat an oven to 350 degrees F (175 degrees C).
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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.
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Bake in preheated oven until the mushrooms are soft and begin to give up their juices, 20 to 25 minutes.
