Yummy yummy portabello and tuna in my belly

Baked Portabello Mushrooms and Tuna

This tasty treat is adapted from a Paleo recipe and can easily be edited to please those not counting the calories

For each serving get 3 medium portabello mushrooms or 1 large portabello mushroom. Twist the stems and pop them off so you have fun bowls to fill with goodness. (2 servings worth below)

For each serving take mix:
(1) 5 oz can of tuna
Hot sauce, chili flakes or cayenne pepper to taste (I used Cholula)
1/2 tsp garlic powder
Salt and pepper to taste (about 1/4 tsp)
1 Tbs capers
1 Tsp dill
2 Tsp Fat Free French Dressing

(This recipe plus 3 mushrooms= nutritional info below) 

Here are some great substitution ideas if you have picky eaters:
-remove the capers
-substitute mayo or full flavored ranch for the light ranch- adds more flavor (and calories)
-top each mushroom with cheese (don't add the cheese until the last 5 minutes of bake time)
-Add avocado to the top of cooked mushrooms

This recipe is great because it is easy to customize. Simply mix each serving in a separate bowl. My husband gets Mayo and cheese :)

Once all the ingredients are mixed together put a 3rd of the recipe into each mushroom cap. (or all into one cap if you are making one large mushroom). Bake at 450 for about 20 minutes. If you are going to add cheese remove the mushrooms at 15 minutes add cheese and cook for another 5 minutes or so until the cheese is melted.

I served my mushrooms with some risotto. Below is one portion of Tuscan risotto (1/2 cup cooked) which only adds 130 calories. Total meal: 380 cal, not too shabby. (Went to the gym today so I gave in on a few more carbs for dinner- breaking rules already )

Baked Mushrooms and Tuna: Great dinner, low in carbs, high in protein. My only suggestion would be to try to find a canned tuna that was lower in Sodium.