Place mushrooms upside down (gills facing up) on a piece of parchment paper on a baking sheet and broil for about 6 – 8 minutes, until tender. Add a slice of cheese on each and broil for another minute or until the cheese is melted.
In a bowl, whisk the egg white powder and konjac flour together, and then add the Greek yogurt, lemon juice, white wine vinegar, and salt. Mix together until completely combined.
Add the tuna, celery, cucumber, and green onions and stir.
Remove the mushrooms from the oven, and transfer each mushroom onto a separate plate.
Pile tuna salad onto each mushroom.
Grind black pepper over each plate and serve.
Notes
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Keyword Carrie Brown, Powdered Egg White Protein
Nutrition Facts
Tuna Mushroom Salad
Serving Size
1 mushroom
Amount per Serving
Calories
174.6
% Daily Value*
Fat
1.66
g
3
%
Saturated Fat
0.32
g
2
%
Polyunsaturated Fat
0.58
g
Monounsaturated Fat
0.18
g
Cholesterol
38.02
mg
13
%
Sodium
443.73
mg
19
%
Potassium
827.53
mg
24
%
Carbohydrates
10.23
g
3
%
Fiber
3.08
g
13
%
Sugar
5.64
g
6
%
Sugar Alcohol
0.26
g
Net Carbs
6.9
g
Protein
31.66
g
63
%
Vitamin A
31.24
IU
1
%
Vitamin C
6.41
mg
8
%
Calcium
102.12
mg
10
%
Iron
2.22
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Carrie Brown
Keto Chef
Carrie Brown is a pastry chef, cookbook author, commercial food photographer, and recipe developer who healed her BiPolar II Disorder using the ketogenic diet and is passionate about helping others improve their health through diet and lifestyle. She has been creating Keto Chow recipes since 2021 and is also responsible for the shake and product photography on the Keto Chow packaging and website.
She lives in rural Connecticut with her 5 feline housemates: Daisy, Mr. McHenry, Priscilla, Ermintrude, and Mr. Buttersworth, and when she is not cooking up delicious keto food to photograph she’s road tripping around the country taking images of beautiful places.