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Tuna Melt Stuffed Mushrooms, Tex-Mex Stuffed Mushrooms
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Tuna Melt Stuffed Mushrooms, Tex-Mex Stuffed Mushrooms

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04.24.14
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Stuff your mushrooms with amazingness! These recipes make great appetizers or tasty treats for whenever. You don't need a special occasion to stuff a mushroom...

 
 
Hungry Girl's Tuna Melt Stuffed Mushrooms
Tuna Melt Stuffed Mushrooms

1/4th of recipe (3 stuffed mushrooms): 94 calories, 3g fat, 407mg sodium, 7g carbs, 0.5g fiber, 3g sugars, 9.5g protein -- PointsPlus® value 2*

How cute are these?! And hot-tuna skeptics, fret not: These mushrooms are so decadent and delicious, you will FLIP over 'em...

Prep: 10 minutes
Cook: 25 minutes

Ingredients:
12 medium baby bella mushrooms (each about 2 inches wide), stems chopped and reserved
1/4 cup diced onion
1/4 tsp. chopped garlic

One 2.6-oz. pouch albacore tuna in water
1 wedge The Laughing Cow Light Creamy Swiss Cheese
1 tbsp. Best Foods/Hellmann's Dijonnaise
1 tbsp. sweet pickle relish, patted dry
3 slices 2% milk American cheese, each broken into 4 squares

Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Place mushroom caps on the sheet, rounded sides down. Bake until tender, 12 - 14 minutes. Remove sheet, but leave oven on.

Meanwhile, bring a skillet sprayed with nonstick spray to medium heat. Add chopped mushroom stems, onion, and garlic. Cook and stir until slightly softened, about 3 minutes. Transfer to a medium bowl, and pat dry. Add tuna, cheese wedge, Dijonnaise, and relish. Stir until thoroughly mixed.

Blot away excess moisture from mushroom caps. Evenly distribute tuna mixture among the caps.

Bake until filling is hot, about 8 minutes.

Top each mushroom with a square of American cheese. Bake until cheese has melted, about 1 minute. YUM!

MAKES 4 SERVINGS

 
 
 
Hungry Girl's Tex-Mex Mushrooms
Tex-Mex Mushrooms

1/2 recipe (1 stuffed mushroom): 156 calories, 3.5g fat, 524mg sodium, 23g carbs, 5.5g fiber, 5.5g sugars, 10.5g protein -- PointsPlus® value 4*

Pack your mushrooms, Southwest-style! All the flavor of nachos without the nightmarish nutritionals...

Prep: 10 minutes
Cook: 25 minutes

Ingredients:
2 large portabella mushroom caps, stems chopped and reserved
1/2 cup fat-free refried beans
1/4 cup frozen sweet corn kernels
1 tbsp. jarred jalapeño slices, drained and chopped
1/8 tsp. cumin
1/8 tsp. chili powder
1/8 tsp. garlic powder
1/4 cup shredded reduced-fat Mexican-blend cheese
1/4 cup fresh salsa or pico de gallo

Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Place mushroom caps on the sheet, rounded sides down. Bake until tender, about 15 minutes. Remove sheet, but leave oven on.

Meanwhile, in a microwave-safe bowl, combine chopped mushroom stems, beans, corn, jalapeño, and spices. Mix well. Microwave for 3 minutes, or until hot.

Blot away excess moisture from mushroom caps. Divide bean mixture between the caps, and sprinkle with cheese.

Bake until cheese has melted, about 3 minutes.

Top with salsa or pico de gallo. Enjoy!

MAKES 2 SERVINGS

 
 
 
Hungry Girl’s Four-Cheese Stuffed-Silly Mushrooms
Hungry for More?

We’ve got loads more stuffed-mushroom fun, starting with our classic Four-Cheese Stuffed-Silly Mushrooms!

Here are two more recipes, stuffed with love: Eggy B-fast Stuffed Mushrooms and Spicy Bacon-Stuffed Cheesy Mushrooms.

Want burger flavor? Get it! These Cheeseburger-Stuffed Mushrooms are huge and guilt-free!

And we'd be remiss if we didn't mention our beloved Stuffed 'n Squashed Mushroom Foil Pack -- an amazing veggie side dish that's completely crammed with flavor.

 
 

Stuffed mushrooms for everyone! Click "Send to a Friend" now.

CHEW ON THIS:

On April 24th, 2007, we debuted our De-Pudged Pigs in a Blanket -- that was seven years ago! The two-ingredient recipe is just as good good as it was back then... and just as easy.

Click here for a printable, text-only version of this page.

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.


*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

Hungry Girl Inc., 18034 Ventura Blvd. #503, Encino, CA 91316
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