Stuffed Portobello Mushroom with Balsamic Vinegar

  • 1 Portobello mushroom
  • 1 5 oz can of Tuna, drained
  • 2 oz grated Swiss cheese
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon olive oil
  • ¼ teaspoon freshly ground pepper
  • ½ teaspoon Kosher salt


Preheat oven or grill to 350oF. Remove the stem from the mushroom. Sprinkle the balsamic vinegar on the inside of the mushroom. Mix the tuna with the olive oil, salt and pepper. Stuff the mushroom with the tuna mixture and cover with the grated cheese.

Place on an oiled sheet pan and into the oven for 20 minutes. Alternatively, the place the mushroom in a heated grill, cover and cooked for 20 minutes.

Cut into quarters and serve as an appetizer.

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