‘Melts’ are a great comfort food, but they’re usually full of calories and carbs and leave you feeling like you have overdone it. This recipe from the CSIRO Low-Carb cookbook is a delicious no-guilt dish with a wonderful balance of nutrition and flavour. Tuna and mushrooms combine so well in this recipe, but a vegetarian version would also be easy; just leave out the tuna!
Time: 30 minutes
- 1 x 425g tin tuna in spring water, drained, and crushed with a fork
- 1 clove garlic, crushed
- 2 teaspoons lemon pepper seasoning
- 1/4 cup chopped ?at-leaf parsley
- 4 ?eld mushrooms (600g), stems removed and ?nely chopped, caps left whole
- 80g Swiss cheese,
- thinly sliced 160g avocado, mashed
- 1 tablespoon lemon juice
- 2 multigrain Ryvita crispbreads, halved diagonally
Preheat the oven grill to high. Combine the tuna, garlic, lemon pepper seasoning, parsley and chopped mushroom stems in a bowl. Season to taste with freshly ground black pepper. Spoon the mixture evenly into the mushroom caps and top with the cheese. Transfer to a baking tray and cook under the grill for 5–7 minutes or until heated through and the cheese is melted and golden.
Meanwhile, combine the avocado and lemon juice in a bowl. Spread the mixture evenly over the crispbreads and season to taste with freshly ground black pepper. Serve the mushroom melts with the avocado crispbreads.
Recipe taken from CSIRO Low-Carb Every Day, by Professor Grant Brinkworth and Penny Taylor
The CSIRO low-carb diet is based on strong scientific research that has successfully helped Australians lose weight and improve their overall health. Building on the success of the first book, this new volume will make implementing the diet at home easier than ever. Accessible, affordable and achievable, this is a fully researched approach to better eating and improved health from Australia’s peak science organisation.
You can buy CSIRO Low-Carb Every Day at Macmillan.com.au
Published by Pan Macmillan Australia