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.

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Baked Portobello and Tuna
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Baked Portobello and Tuna

Servings 2

Total Time: 25 minutes

Cook Time: 25 minutes

Nutrition Information

calories 567

carbohydrate 13g

protein 41g

fat 41g


  • 2 medium mushrooms 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.