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!
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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
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.
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.
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.
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.
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.
Sprinkle shredded cheddar cheese generously on top of each tuna-filled mushroom cap.
Return the mushrooms to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the melts cool slightly. Garnish with freshly chopped parsley before serving.
Serve warm as a main dish or alongside a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 4914 mg | 214% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 12.2 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 932 mg | 72% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2871 mg | 61% | |
*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.
