Creole Tuna Portabella Melts |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Bumblebee tuna. Ingredients:
1 (12 ounce) can chunk light tuna, well drained |
8 medium portabella mushroom caps |
1 tablespoon olive oil |
4 tablespoons butter, divided |
1/2 cup finely chopped red bell pepper |
1/2 cup finely chopped carrot |
1/2 cup finely chopped onion |
2 teaspoons cajun seasoning |
2 cups soft breadcrumbs (2 slices bread) |
1 cup shredded mexican blend cheese |
Directions:
1. Preheat broiler. Brush tops of mushroom caps with 1 tablespoon oil and place on a baking sheet. Broil until almost tender, 3-4 minutes per side. Place cap-sides down on baking sheet.
2. Meanwhile, in a medium skillet, heat 2 tablespoons butter and saute the pepper, carrot and onion until softened, about 5 minutes. Stir in the Cajun seasoning and remaining 2 tablespoons butter; stir until melted.
3. Remove from heat and stir in the breadcrumbs until well coated. Gently mix in the tuna.
4. Fill mushroom caps with tuna mixture and top with 2 tablespoons cheese each. Broil until cheese melts.
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