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!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
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.
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.
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.
Once the mushrooms are done baking, carefully remove them from the oven and blot any excess moisture with a paper towel.
Fill each mushroom cap with an equal portion of the tuna mixture, spreading it evenly.
Top each filled mushroom cap with shredded cheddar cheese.
Return the mushrooms to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with chopped fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
1257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 12.2 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 846 mg | 65% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 2324 mg | 49% | |
*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.
