Italian · Keto
Tuna-Stuffed Portobello Mushrooms
Roasted portobello caps filled with pesto-tossed tuna and parmesan, baked until bubbling. A warm Italian-inspired lunch.
Halal-friendly Easy
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Serves
- 2
5g Net carbs
28g Protein
24g Fat
360 Calories
Per serving
Ingredients
- 2 (~140g) Large portobello mushroom caps, stems removed
- 1 tbsp Olive oil
- 1 can (5 oz / 140g) Canned tuna in water, drained
- 2 tbsp Basil pesto (no added sugar)
- 3 tbsp Grated parmesan
- 1/4 cup (28g) Shredded mozzarella
- 4 Cherry tomatoes, halved
- 1 tbsp Fresh basil, torn
- to taste Salt and black pepper
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Brush portobello caps with olive oil; season with salt and pepper. Place gill-side up on the sheet.
- Roast 5 minutes to release water; pour off any liquid.
- Mix flaked tuna with pesto and 2 tbsp parmesan in a bowl.
- Mound the tuna mixture into each cap. Top with mozzarella, remaining parmesan, and cherry tomato halves.
- Bake 10-12 minutes until cheese is melted and golden.
- Finish with torn basil and serve.
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