You hear Tuna Melt and immediately you think bread - so when Country Heat's new eating plan called for Tuna Melt on a mushroom I was skeptical to say the least and my family even MORE! I didn't adapt the recipe much - I did add a little Mayo since the addition to updated meal plan makes me VERY HAPPY and it made this recipe that much better!
Ingredients:
4 Large Portobello Mushroom caps - stems removed
1 tsp olive oil
8 oz Solid White Tuna in water - drained
1/2 Ripe Avocado
2 Tbsp Fresh Lemon Juice
1 Tbs Dijon Mustard
4 tsp Mayo
2 Tbsp Chopped Fresh Parsley
1/2 Garlic Powder
Salt & Pepper to taste
4 Tomato Slices
1/2 Cup shredded Swiss CHEESE
Directions:
Preheat Oven to 425
Place mushrooms on baking dish smooth side down, brush with oil
Bake 20 min, turning over half way through
While mushrooms bake, combine tuna, avocado, lemon juice, mayo, mustard and spices - mix well
Top each mushroom evenly with tuna , tomato and cheese
Return mushrooms to oven and bake another 3-5 min until cheese melts
Serve immediately
Containers =
1 Green / 1/2 Red / 1 Blue / 1 tsp
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