Tuna Stuffed Portabellas
Source of Recipe
Renae
List of Ingredients
Fave Tuna Salad
1 can white tuna in water -- (per person approx)
2 Tablespoons onion -- minced (2 to 4)
2 Tablespoons celery -- minced (2 to 4)
2 Tablespoons dill pickle -- minced
8 black olives -- chopped
1/4 Cup Cheddar Cheese -- Shredded
1/4 cup Mayonnaise -- (I like Hellman's or Best Foods)
Prepare mushroom caps by wiping clean with paper towel, rinse first only if
needed. Ingredients needed:
2 slices Muenster Cheese (or your fave, I also use provolone)
Olive oil
Garlic Powder
Any low carb Balsamic Vinegar & Oil Dressing
Recipe
Brush olive oil on top of mushroom cap, then sprinkle with garlic powder. Turn
over and put a couple T of dressing on "gill" side of mushroom and let sit
a few minutes. Broil the mushrooms, cap side up first for 3-6 minutes,
then turn over and broil underside. They should be still be firm but
slightly shrunken. Take one slice of cheese and return it to broiler only
for a minute until cheese melts. Remove from oven, then HEAP the tuna salad
in a nice huge mound on
top of cheese. Once you get all you can on there, top with 2nd slice of cheese
and once again broil until melted.
I've never tried it in the microwave, but I'm sure it would be delicious even
that way (It IS summer, after all!)
Per Serving (excluding unknown items): 751 Calories; 63g Fat (73.6% calories
from fat); 45g Protein; 6g Carbohydrate; 2g Dietary Fiber; 107mg
Cholesterol; 1602mg Sodium. Exchanges: 6 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 6 Fat.
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