Tuna-stuffed Mushrooms

Mushrooms are delicious in and out of itself. But have you had STUFFED mushrooms that are filled with your favorite gems? I personally love tuna a lot so first thing I thought of was stuffing tuna in these mini treasure chests. Don’t let the photo fool you in thinking it’ll take lots of time to make; this is again an easy recipe that will leave everyone coming back for more!

IMG_3204.JPGYield: 12


  • 12 Cremini/Button Mushrooms
  • 1 canned tuna (133g drained weight)
  • 1 celery stick
  • 1/2 cooking onion
  • 1/3 cup mayonnaise
  • 1 tsp yellow mustard
  • 2 tsp sugar
  • 1 tsp freshly squeezed lemon juice
  • 1/4 cup parmesan cheese
  • salt + pepper


  1. Preheat oven to 350F.
  2. Remove mushroom stems by popping it out with your thumb. Wash mushrooms to remove any dirt. Dry them with paper towel and place them on a baking tray (no need to grease!)
  3. Sprinkle mushrooms with salt and pepper.
  4. To make the stuffing: in a medium-sized bowl, mix mayonnaise, mustard, sugar, lemon juice and salt + pepper.
  5. Add in canned tuna and using a fork, press down on it to make a mushy texture while incorporating it into the mayo mixture.
  6. Stir in celery and onion.
  7. Spoon and stuff tuna mixture into mushroom pockets.
  8. Top mushrooms with parmesan cheese.
  9. Bake for 10 mins until cheese is melted and water starts coming out from the mushrooms.
  10. Serve and enjoy!

Cream of Triple Mushroom Soup

You probably have had cream of mushroom soup, but have you had three different types of mushrooms in it before? Well then, you must give this a try! The mystery of this mouth-watering mushroom soup lies in these three gems: portebello, cremini and shiitake.

Yield: 4-5


  • 1 cup portebello mushrooms
  • 1 cup cremini mushrooms
  • 1 cup shiitake mushrooms
  • 1 tbsp olive oil
  • 1/2 cup butter, divided
  • 1 cup cooking onion, chopped
  • 1 carrot, chopped
  • 1 sprig fresh thyme plus 1 tsp minced thyme leaves, divided
  • 1 tbsp chicken bouillon paste (optional)
  • 2 cups leeks, chopped (that’s roughly 2 leek sticks)
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 1 cup half and half cream
  • 1 cup whipping cream
  • Salt and pepper


  1. Wash mushrooms and separate stems from caps.
  2. Coarsely chop all mushroom stems. Set aside.
  3. Slice mushroom caps. Set aside.
  4. For the stock, heat 1 tbsp butter and olive oil in a medium-sized pot. Add carrots, onions, mushroom stems, and a sprig of fresh thyme. Sautee for 10 mins under medium-low heat until vegetables are soft.
  5. Add chicken bouillon paste or/and salt and pepper.
  6. Add 1 cup of leeks. Sautee for another 5 mins until it starts to brown.
  7. Add 6 cups of water and boil uncovered under medium-low heat for 30 mins.
  8. Strain and reserve the liquid. (You can still eat the vegetables as a side dish)
  9. In a large pot, heat the remaining butter and leeks under low heat for 10 mins until leeks turn slightly brown. Add in mushroom caps and sautee for another 10 mins.
  10. Add the flour and cook for another 1 min. Add the white wine and stir until all ingredients are incorporated well and the flour is fully dissolved.
  11. Add the vegetable stock, minced thyme leaves and a teaspoon of salt and pepper.
  12. Bring to a boil under low-medium for around 15 mins.
  13. Add half and half cream and whipping cream under low-medium heat. Stir constantly.
  14. Season with salt and pepper.
  15. Serve and enjoy!

*Mix 2 teaspoon of cornstarch with 1 tbsp water thoroughly and add it into the soup for a thicker texture. Stir and enjoy!

Adapted from Ina Garten, Cream of Wild Mushroom Soup