Avocado and Tuna Stuffed Mushroom

Recipe courtesy of Megan of Yumology


Mashed avocado mixed with a can of tuna, lightly seasoned and loaded atop a baked portabella mushroom.


1 cup of fully cooked tuna
1/2 cup of avocado
1 tbsp chopped cilantro leaves
1 tbsp lime juice
1/2 jalapeño pepper sliced
1 tsp salt
1 tsp black pepper
1 large portobello mushroom cap
2 tbsp olive oil


Preheat your oven to 400 degrees.

Hull the mushroom cap by scraping out the insides and stem to form a bowl.

Add the tuna, avocado, cilantro, lime juice, salt and pepper to a large bowl and stir together until the avocado is smooth.

Rub the mushroom cap with 1 tbsp of olive oil then spoon the tuna and avocado mixture into the cap.

Top with sliced jalapeños and add to a 9×9 baking dish lined with olive oil.

Bake at 400 for 10 minutes or until the mushroom tenderizes then serve.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.


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