We are going to try to eat healthier in 2011. Since we already eat pretty well, the challenge will be in portion control, and lightening up the use of butter, cream and other high fat item.
I read about a smoked tuna stuffed portabello appetizer, and thought I could make it. I gave Ray a hand-held smoker for Christmas, so we tried it out here. After doing so, we realized it would be better to smoke the dish after cooking, so here is the recipe. It tasted fine without smoke also, since I know not everyone has access to a hand-held smoker !
Smoked Tuna Stuffed Portabellas with Red Pepper Sauce
1 large can white albacore tuna in water
2 portabello caps
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup calorie free mayonnaise
1/2 tsp pepper
1/2 tsp salt
1/2 tsp Old Bay Seasoning
1/4 cup shaved parmesan
1/4 cup roasted red peppers
1/3 cup calorie free mayo
1/4 tsp dill
Dash or two of Tabasco
Clean portabellos and rub lightly with olive oil and salt. Mix together the remaining ingredients and pack tightly inside the mushroom caps. Bake in a 400* oven for about 1/2 hour.
While baking, add sauce ingredients to a food processor and blend until smooth.
When mushrooms are done, place under a large bowl and add applewood smoke. Let sit for 2-3 minutes until smoke dissapates. Spread sauce onto place and place smoked mushroom on top.