Portobello Mushroom Tuna Melt
- prep time 5 min
- total time 17 min
- serves 2
4 Portobello mushrooms, stemmed, gills removed
2 Tbsp olive oil
1 5 oz can albacore tuna packed in water, drained
1 celery stalk, finely chopped
½ cup finely chopped fresh flat-leaf parsley
2 Tbsp fresh lemon juice
Salt and pepper
4 Deli-thin slices Swiss cheese
4 slices tomatoes
½ cup mixed baby greens
1. Preheat the broiler. Brush the mushrooms with 1 tablespoon oil. Transfer to a rimmed baking sheet and broil, turning once, until softened and cooked through, about 10 minutes.
2. While the mushrooms are cooking, in a bowl, combine tuna, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining tablespoon oil.
3. Remove the mushrooms from the oven. Divide tuna mixture among mushrooms, and spread evenly in caps. Top each with a slice of cheese, and broil until cheese melts, about 2 minutes. Top each mushroom with a tomato slice and 2 tablespoons greens, and serve immediately.
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