Baked Portobello and Tuna

Baked Portobello and Tuna-3
Recipe makes 2 servings.
Approximate Cook Time: 25 minutes
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Votes: 21
Rating: 4.43
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2 medium mushroom(s), portobello
2 can(s) tuna in oil, drained
1/4 teaspoon(s) cayenne pepper, or chili flakes (or hot sauce), to taste
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) black pepper, freshly ground
2 tablespoon(s) capers, rinsed
2 teaspoon(s) dill, fresh, chopped (optional)
1 tablespoon(s) coconut oil, to grease baking sheet
1 medium avocado(s), sliced


  1. Preheat oven to 450 F.
  2. Mix tuna, cayenne, garlic powder, black pepper, dill (optional) and capers together in a bowl, then stuff into portobello caps.
  3. Place caps on a lightly greased baking sheet and bake for 15-20 minutes (or until tops are browned and portobello cap has softened slightly).
  4. Top with sliced avocado and serve warm.


  1. MsJohnson

    This is a great tasting recipe. Very easy to make, and doesn’t give you a heavy feeling as a mid day meal. Since I am only cooking for one. I may use the leftover mix as a later snack with tortilla chips or something.

  2. peather

    Neither my husband nor I are fans of mushrooms; any suggestions on a substitute? A zucchini or bell pepper maybe?

    • Neely

      peather – Yes, both of those sound great. Any veg will do, really.

  3. Tara

    Does anyone have a recipe using venison/game meat with portobello?

  4. Tim

    One of the best recipes I’ve had. One change, I omitted the capers and added 2 tbsp of chopped Craisens. Plus 1/2tsp of crushed red pepper. Sliced the avocado and layed half on each mushroom top. Served with a side of steamed veggies.

  5. lkennepp

    This is my first full day on Paleo. So far, so good. The food has been surprisingly tasty! I am not sure where to leave a general comment, so I decided to just put it here. What kind of sausage is used for breakfast? I skipped that part today, simply because I wasn’t sure and don’t care for small sausage links. Any suggestions?

    Also, I’m sure I would find the answer somewhere, but after having been on MANY diets in my lifetime, I am feeling a little guilty about all the “fat”. Where can I find out why this is “ok”?

    Thanks so much!

    • Neely Quinn

      ikennepp – I understand your hesitations about the fat, seeing as how it’s drilled into our brains from birth that it’s bad for us. Read this article:

      And just google “saturated fat paleo” or “fat paleo” and you’ll find a wealth of info about why conventional wisdom has been wrong about fat all along. Saturated fat and cholesterol are necessary components of good health, and it’s inflammation that actually causes heart disease, etc. It also makes food taste good (without the addition of copious amounts of sugar) and keeps you full for longer, so you don’t have to eat every hour of every day :)

      As for the sausage links, just try to find organic sausage links without any preservatives in them and you’ll be all good. Better yet, find a pig locally from a rancher and have the butcher make you some sausage from that (that’s what I do). You can find local sources of meat at

  6. Kimberly

    Not a fan of this one. The flavor was good but we found it to be way too dry.

  7. whiteycap

    450 degrees seems a little high. I opened the oven and smoke came billowing out. And its only been in there for 8 minutes. It also seems like that kind of heat would dry out the tuna. Hopefully it tastes good.

  8. gdougherty

    What are people doing to make this a moist dish? As whiteycap noted, is the 450 a typo? Perhaps mix the stuffing in with a Paleo Mayo? While I don’t expect everything on the menus to be 5 star, I’d like better than the dry chewy tuna that came out after 14 minutes.

  9. Dalex916

    Not bad. I was worried about it coming out dry, so I cooked it at 350 for about 20 minutes. The tuna did not dry out at all. I also rubbed the mushrooms down with a little oil.

  10. BeachLover32

    These were delish!! I did mine in the oven at 350 for 15 minutes and they came out perfect! Lightly browned on the top. I drizzled Texas Pete all over them. Yum!

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