Baked Portobello and Tuna

By stefan
Yield 2 servings

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.

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

Method:

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.