Creole Tuna Portabella Melts

Transform your weeknight dinner with these Creole Tuna Portabella Melts—a savory, flavor-packed twist on the classic melt! Juicy portabella mushroom caps serve as the perfect low-carb base, roasted to tender perfection and loaded with a creamy tuna salad that's elevated with zesty Creole seasoning, crunchy celery, and sweet red bell peppers. Topped with gooey melted cheddar cheese and a hint of spice from optional hot sauce, these melts are baked until bubbly and golden. Ready in just 30 minutes, this gluten-free and protein-packed dish is ideal as a main course or a satisfying appetizer. Garnish with fresh parsley for a burst of color and serve with a crisp side salad for a balanced, irresistibly delicious meal!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 large Portabella mushroom caps
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 12 ounces Canned tuna in water
• 0.25 cup Mayonnaise
• 1 teaspoon Dijon mustard
• 0.5 cup Celery, finely diced
• 0.25 cup Red bell pepper, finely diced
• 2 tablespoons Green onion, thinly sliced
• 1 teaspoon Creole seasoning
• 1 teaspoon Hot sauce (optional)
• 1 cup Cheddar cheese, shredded
• 1 tablespoon Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 2

Clean the portabella mushroom caps by gently removing the stems and scraping out the gills with a spoon. Wipe the caps with a damp cloth to remove dirt.

Step 3

Brush both sides of each mushroom cap with olive oil and sprinkle with salt and black pepper. Place them on the prepared baking sheet, gill side up.

Step 4

Bake the mushrooms in the preheated oven for 8-10 minutes until they are tender but not mushy. Remove from the oven and set aside. Leave the oven on.

Step 5

While the mushrooms are baking, prepare the tuna mixture. In a medium bowl, combine the canned tuna (drained), mayonnaise, Dijon mustard, celery, red bell pepper, green onion, Creole seasoning, and hot sauce (if using). Mix well until fully combined.

Step 6

Spoon an equal amount of the tuna mixture onto the gill side of each roasted mushroom cap. Gently spread the mixture to cover the surface evenly.

Step 7

Sprinkle shredded cheddar cheese generously on top of each tuna-filled mushroom cap.

Step 8

Return the mushrooms to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Step 9

Remove from the oven and let the melts cool slightly. Garnish with freshly chopped parsley before serving.

Step 10

Serve warm as a main dish or alongside a fresh green salad for a complete meal.

Nutrition Facts

Serving size	(1216.4g)

Amount per serving	% Daily Value*
Calories	1661.6

Total Fat 112.7g	0%
Saturated Fat 33.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 286.0mg	0%
Sodium 4913.9mg	0%
Total Carbohydrate 38.3g	0%
Dietary Fiber 8.5g	0%
Total Sugars 12.2g
Protein 124.9g	0%

Vitamin D 192.2IU	0%
Calcium 932.4mg	0%
Iron 6.3mg	0%
Potassium 2871.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.8%

Protein: 30.0%

Carbs: 9.2%