Portobello Mushroom Tuna Melt |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a tasty recipe from Lifetime's Cook Yourself Thin, DH and I tried this for dinner last night and really enjoyed it. Only changes I plan for the next time is to leave the greens on the side as it made things messy and maybe to use about half the parsley. 1 serving is 2 melts. I hope you enjoy! Ingredients:
4 portabella mushrooms, stemmed, gills removed |
2 tablespoons olive oil |
1 (5 ounce) can albacore tuna in water, drained |
1 stalk celery, finely chopped |
1/2 cup fresh flat-leaf parsley, finely chopped |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 slices swiss cheese |
4 slices tomatoes |
1/2 cup mixed baby greens |
Directions:
1. Preheat the broiler.
2. Brush the mushrooms with 1 tablespoon oil.
3. Transfer to a rimmed baking sheet and broil, turning once until softened and cooked through, about 10 minutes.
4. 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.
5. Remove the mushrooms from the oven.
6. Divide tuna mixture among mushrooms, and spread evenly in caps.
7. Top each with a slice of cheese, and broil until cheese melts, about 2 minutes.
8. Top each mushroom with a tomato slice and 2 tablespoons greens.
9. Serve immediately.
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