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:

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.