Baked Portobello and Tuna

Tuna combines with capers and spices to make an elegant filling for Portobello mushrooms in this paleo recipe. A topping of avocado slices adds a creamy texture and friendly fat. You can use this same filling for baked stuffed zucchinis or bell peppers. Served with a side of steamed vegetables, this makes a meal.

Baked Portobello and Tuna-3
Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Baked Portobello and Tuna

Servings 2

Total Time: 25 minutes

Cook Time: 25 minutes

Nutrition Information

calories 567

carbohydrate 13g

protein 41g

fat 41g

Ingredients

  • 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

Instructions

  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.

Comments

  1. 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. 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.

  3. 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!

    1. 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: http://www.paleoplan.com/2012/05-26/are-coconut-oil-saturated-fat-and-cholesterol-really-ok/

      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 http://www.eatwild.com.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

Leave a Reply