Portobello Mushroom Tuna Melt

cookingwithlynn

Serves 2

4 portobello mushrooms, stemmed, gills removed
2 tbs. oiive oil
1 (5 oz) can albacore tuna packed in water, drained
1 celery stalk, finely chopped
1/2 cup finely chopped fresh flat-leaf parsley
2 tbs fresh lemon juice
4 deli-thin slices swiss cheese
4 slices tomato
1/2 cup mixed baby greens


Preheat broiler. Brush the mushrooms with 1 tablespoon oil. Transfer to a baking sheet and broil. Turning once until softened and cooked through, about 10 minutes.

In a bowl, combine tuna, celery, parsley, lemon juice, 1/2 tsp salt, 1/4 tsp. pepper and remaining tablespoon oil.

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 tbs. greens and serve.

juliec33

YUMMMM. I think I might make these for dinner tonight!!

dorothytd

What a great idea to use the mushrooms for the tuna melt! Cheddar or provolone for me, but definitely will do this. Thanks!

sassyfrass9

bump...
thank you this sounds delicious