Portobello Tuna Melts

If you are watching your carb intake, this makes a great lunch or dinner. Serve it with a side salad!

• 2 large portobello mushroom caps
• Two 6 ounce cans white meat tuna packed in water, drained
• 2 tablespoons minced celery
• 2 tablespoons minced red onion
• 1 teaspoon minced flat-leaf parsley
• 1/3 cup mayonnaise (I use Hellman's Light)
• 1 tablespoon whole grain mustard
• Freshly ground black pepper,
• Freshly squeezed lemon juice, to taste (optional)

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard, and season with pepper to taste. Stir to combine. Add lemon juice, if using. 

Pop stem out and scoop gills out of each mushroom cap with a spoon. Using your hands, lightly rub each portobello mushroom with olive oil. Saute in pan on both sides until soft but not mushy.

Divide the filling among the mushroom caps and generously sprinkle the tops with shredded cheddar cheese.

Place the filled mushrooms on a baking sheet in the oven on broil until cheese is golden and bubbly.


ENJOY!