Portobello Mushroom Tuna Melt
Indulge in the ultimate low-carb comfort food with this Portobello Mushroom Tuna Melt recipe! Perfectly roasted portobello mushroom caps serve as a hearty, gluten-free base for a creamy, tangy tuna salad made with canned tuna, Dijon mustard, diced celery, and a hint of fresh lemon juice. Each mushroom is crowned with a generous layer of melted cheddar cheese, creating a rich, savory topping that’s irresistibly gooey. Easy to prepare in just 30 minutes, this dish is both nutritious and satisfying, making it a fantastic option for lunch, dinner, or a light appetizer. Garnish with fresh parsley for an herby touch and serve warm for a flavor-packed meal that’s sure to impress!
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Ingredients
- 4 large caps Portobello mushrooms
- 2 5-ounce cans Canned tuna
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 stalk (finely diced) Celery
- 2 tablespoons (finely diced) Red onion
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 2 tablespoons Olive oil
- 1 tablespoon (chopped, optional) Fresh parsley
Directions
Step 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Step 2
Clean the portobello mushroom caps by gently wiping them with a damp paper towel. Remove the stems and carefully scrape out the gills with a spoon if desired.
Step 3
Brush the mushroom caps with olive oil on both sides and place them on the prepared baking sheet, rounded side down. Bake in the preheated oven for 8-10 minutes to soften and release moisture.
Step 4
While the mushrooms are baking, prepare the tuna mixture. In a medium-sized bowl, combine the canned tuna (drained), mayonnaise, Dijon mustard, diced celery, diced red onion, lemon juice, salt, and black pepper. Mix thoroughly until well-combined.
Step 5
Once the mushrooms are done baking, carefully remove them from the oven and blot any excess moisture with a paper towel.
Step 6
Fill each mushroom cap with an equal portion of the tuna mixture, spreading it evenly.
Step 7
Top each filled mushroom cap with shredded cheddar cheese.
Step 8
Return the mushrooms to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Step 9
Remove from the oven and let cool slightly. Garnish with chopped fresh parsley if desired and serve warm.
Nutrition Facts
| Serving size | (778.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1256.7 |
| Total Fat 101.7g | 0% |
| Saturated Fat 32.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 186.1mg | 0% |
| Sodium 2357.9mg | 0% |
| Total Carbohydrate 37.9g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 12.2g | |
| Protein 59.3g | 0% |
| Vitamin D 46.8IU | 0% |
| Calcium 846.5mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 2324.2mg | 0% |
Source of Calories