Mushrooms Stuffed with Tuna

Preparation info

  • Difficulty


  • Six to eight


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 12 large or 24 medium-sized mushrooms
  • 6 tablespoons (¾ stick) butter
  • cup finely chopped onion (about 1 small onion)
  • 1 7-ounce can tuna
  • 1 teaspoon lemon juice
  • Cayenne pepper or Tabasco sauce to taste
  • 1 cup cooked rice
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh dill or parsley or a mixture of both
  • 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
  • ¼ cup buttered bread crumbs


  1. Preheat the oven to 375 degrees.

  2. Rinse the mushrooms in cold running water and pat them dry with paper toweling. Remove the mushroom stems and chop them finely.

  3. Melt 2 tablespoons of the butter in a small skillet and cook the onion until wilted. Add the chopped mushroom stems and cook until soft, stirring occasionally.

  4. Open the can of tuna and do not drain it. Empty the contents of the can into a mixing bowl. Add the onion-and-mushroom-stem mixture, then the lemon juice, cayenne pepper or Tabasco, rice, salt, pepper, dill, and thyme.

  5. Melt the remaining butter and dip the mushroom caps in it. Arrange them in a buttered, shallow baking dish and fill the caps with the tuna mixture. Sprinkle with bread crumbs. Bake for 15 minutes or until thoroughly hot and browned. Serve as an appetizer or as a luncheon dish with salad.