2 portobello mushroom caps
2 cans of tuna in olive oil or spring water, drained
¼ tsp granulated garlic
¼ tsp ground black pepper
2 tbs capers, rinsed
2 tsp freshly chopped dill
Coconut oil for greasing the baking sheet
1 sliced avocado
1
Preheat oven to 450F/230c.
3
Place the caps onto the lightly greased baking sheet. Bake for 15-20 minutes until the tops become browned and the portobello mushrooms has slightly softened.
5
Mix the tuna with the black pepper, garlic powder, dill (optional) with the capers in a bowl, ready for stuffing into the portobello mushrooms.
7
Remove the mushrooms from the oven and fill with the tuna mixture and then top with the sliced avocado and serve.
CategoryDinner, Lunch, MainCuisineBudget-Diets, Ketogenic
Ingredients
2 portobello mushroom caps
2 cans of tuna in olive oil or spring water, drained
¼ tsp granulated garlic
¼ tsp ground black pepper
2 tbs capers, rinsed
2 tsp freshly chopped dill
Coconut oil for greasing the baking sheet
1 sliced avocado