Stuffed portobello

  • Portobello mushroom caps
  • 1 can yellowfin tuna in oil, drained. (If using fresh tuna, sear or cook to desired temperature)
  • 1/2 medium Haas Avocado
  • Pinch of cayenne pepper or chili flakes (or hot sauce), to taste
  • Sea salt, optional
  • Fresh or dried garlic, optional
  • Mixed-color peppercorns, optional
  1. Lightly grill, saute, or roast the portobello caps, if desired, and set aside.
  2. Mash/mix all other ingredients together in a bowl, then and stuff into portobello caps
  3. For a sweeter touch, sprinkle in some raisins or currants. For an Indian flavor, add in curry and walnuts (delectable!)