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Portobello Tuna Melt ​

​

  INGREDIENTS: 

  • 1 portobello mushroom cap, stem removed  

  • 1- 2.6 ounce packet plain tuna

  • 1.5 tablespoons regular mayo (or mayo with olive oil)

  • ½ tablespoon regular mustard

  • 1/3 cup grated cheese (we used Gruyere)

  • 2 tablespoons died yellow onion

  • 1 tablespoon finely sliced green onion for garnish

  • Salt and pepper to taste 

  DIRECTIONS: 

  1. Preheat oven to broil 375 degrees F.

  2. Prepare a foil-lined baking sheet. Place mushroom cap gill side up on foil.

  3. Drain and mix tuna with mayo, mustard, diced onion and salt and pepper to taste.

  4. Top mushroom cap with tuna mixture and smooth into an even layer.

  5. Top tuna mixture with grated cheese.

  6. Broil in the oven on the top rack until mushroom is tender and cheese is browned on top, approx. 10-12 minutes, but watch carefully.

  7. Remove from oven and cut into wedge slices. 

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