Portobello Mushroom Tuna Melt

Serves 2
Calories per serving: 539 



  • 4 Portobello mushrooms, stemmed, gills removed
  • 2 tablespoons olive oil
  • 1 5-ounce can albacore tuna packed in water, drained
  • 1 celery stalk, finely chopped
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • Salt and pepper
  • 4 thin slices Swiss cheese
  • 4 slices tomato
  • 1/2 cup mixed baby greens 


  1. Preheat the broiler. Brush the mushrooms with 1 tablespoon oil. Transfer to a rimmed baking sheet and broil, turning once until softened and cooked through, about 10 minutes.
  2. 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.
  3. Remove the mushrooms from the oven. Divide tuna mixture among mushrooms, and spread evenly in caps.
  4. Top each with a slice of cheese, and broil until cheese melts, about 2 minutes.
  5. Top each mushroom with a tomato slice and 2 tablespoons greens, and serve immediately.