• Ingredients:
  • 2 FunGuy Portobello mushrooms
  • 3 tablespoons olive oil
  • ½ teaspoon coarse salt
  • 1 small onion
  • 2 carrots
  • 2 cucumbers, divided
  • 2 5oz cans tuna, drained
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon mayonnaise
  • ¼ teaspoon dried parsley
  • ½ teaspoon dried dill
  • 1 tablespoon white vinegar
  • salt
  • black pepper
  • 2 large tortillas

Tuna up the flavor and the healthy choices with a nutritious FunGuy snack made with our portobello mushrooms!  

This quick, protein packed, tuna salad stuffed portobello mushroom recipe is perfect for that mid day slump to give you just the pick-me-up needed to get you, the kids, or the mid-afternoon guests through until dinner!

DIRECTIONS: 

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Cover the mushrooms with the olive oil, inside and out, and season with the coarse salt. Transfer the mushrooms to the baking sheet, hole side up. 
  3. Bake the portobello mushrooms in the oven for 10-12 minutes, or until the mushrooms have browned and liquid has accumulated in the cap. Remove the mushrooms and using tongs, pour out the mushroom juice before returning the mushrooms to the oven to cook another 5 minutes. Remove the mushroom from the oven, pouring out the mushroom juice again if necessary. Turn off the oven and return the mushrooms to the oven to keep warm until ready to assemble.   
  4. While the mushrooms cook, prepare the rest of the ingredients for the tuna salad.  
  5. Peel the onion and dice it on a cutting board. Peel the carrots and cut them into thick sticks. Peel 1 and half cucumbers and cut them into rounds. Dice the other half of the cucumber and set aside. 
  6. In a medium sized bowl mix together the tuna, onion, diced cucumber, yogurt, mayonnaise, parsley, dill, and vinegar. Taste the tuna salad and season with salt and pepper as necessary. Cover and set aside until ready to fill the mushrooms. 
  7. Using a large pan, heat it on a stove top over medium heat. Lay one tortilla in the pan and allow it to brown lightly, turn and brown the other side; approximately 1-2 minutes each side. Repeat with the other tortilla. Once they are both browned, cut them into triangles.
  8. To assemble, place the cooked portobello mushrooms on plates and fill each with the tuna salad filling. Arrange the sliced cucumber, carrots, and tortillas around the mushrooms.
  9. Serve immediately.  

Have a Fun meal!