Recipe Remix: Tilapia Stuffed Mushrooms

~~posted by Jen

A few weeks back, I shared my Mediterranean Tilapia recipe with y’all and it seemed to be well received. It’s been a busy few weeks, and I just realized I never did tell y’all what to do with the leftovers! I re-mixed the four leftover tilapia fillets and made some scrumptious stuffed mushrooms. No breading, all fish, vegetables, and cheese.

The boys just loved them, and I plan to serve them again over the Christmas holidays when I go visit my friend Liz. These are a perfect party bite, or just a snack for watching the big game. Very simple to make, here’s how it’s done:

Jen’s Tilapia Stuffed Mushrooms

4 cooked tilapia fillets 
2 (16-ounce) packages of stuffing mushrooms (or you can use portabellos if you prefer), wiped clean and stems removed (put the stems in your stock bag in the freezer)
1 large sweet onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 large egg
2 cups shredded Italian blend or Swiss cheese
Salt, to taste
Pepper, to taste
1 tbsp Garlic Powder
1 tbsp Onion Powder
1/2 teaspoon Old Bay seasoning
1/4 stick I Can’t Believe I’m Not Using Real Butter but Nik Made Me
1 tbsp Olive Oil
1 tbsp fresh lemon juice
Optional: Any Whey Unflavored Protein Powder, 2 scoops

Preheat oven to 400 degrees. If you haven’t already, wipe your mushrooms clean with a damp paper towel. You never want to submerge them in water or wash under running water, as this will make them water-logged. Spray a baking sheet with cooking spray and place the cleaned mushroom caps on the baking sheet.

In a non-stick skillet, heat the olive oil and butter substitute together on high heat until the butter melts. Add the onions, peppers, zucchini, and spices. Saute over medium high heat for about 5 minutes, until onions are translucent and vegetables are tender. Stir in the lemon juice right at the end of cooking. Remove pan from heat and let the vegetables cool for at least 8 to 10 minutes. 

In a mixing bowl, beat the egg and whisk in the protein powder if you are using it. Break the tilapia up into small bite-sized pieces, then add it to the egg. Stir in the vegetable mixture and 1 cup of the cheese, until all ingredients are combined. 

Spoon the mixture into each mushroom cap until they are all filled. Bake at 400 degrees for 15 to 20 minutes, until the mushrooms are done. Remove the pan and top each mushroom with a sprinkle of the reserved cup of cheese. Return the mushrooms to the oven for another 5 minutes, or until the cheese melts. Serve warm.

Not a mushroom fan? Skip the ‘shrooms and just put the stuffing mixture into ramekins and bake. It’s just as yummy, well except for the scrumptious fungus! Serve a salad on the side and it’s elegant enough for a fancy dinner, no one will even know it’s leftovers!


  1. is there somethin in this recipe you could substitute for the egg? daughter has severe egg allergies.

  2. Hi Jaime! The eggs are a binder so you can omit them. The cheese also serves as a very good binder. If you use it as a binder, I'd say use about a 1/4 c. more of it for good measure. After all, there can NEVER be too much cheese, right?

  3. Made these, absolutely delicious, and filling!

  4. Hi my name is Rebecca. I just want to say, I LOVE THIS WEBSITE!! I love to cook and come up with new recipes. I had my surgery in May of this year and have been wondering how to revamp some of my familys holiday standards (new years eve has always been known as pig out in my family) so that it would be more healthy and have some things I can heat without guilt. Your website has been very helpful. I tried these stuffed mushrooms last night and they are officially on the menu for Pig Out. I have also told all my friends about your website.

  5. Hey Rebecca,

    Well thank you! I'm glad you enjoy the site and that you liked this recipe! I love hearing from folks about how the recipes go. As for the holidays have you checked out my Holiday Survival Kit? There's a link under the header to read all about it! 🙂 Keep in touch. I'd love to hear from you more! In fact, if you're on Facebook check us out

  6. Hi, thank you so much for this recipe!! Fantastic!

    Side note – I REALLY, REALLY enjoy reading your blog. You are so witty! I told my husband that even if I never tried a recipe, I’d read your blog just for the laughs. But your recipes are fantastic, so it’s a major bonus! Thanks for all!

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