Portobello Mushroom Tuna Melt - cooking recipe

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

Preparation

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.
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.
Remove the mushrooms from the oven.
Divide tuna mixture among mushrooms, and spread evenly in caps.
Top each with a slice of cheese, and broil until cheese melts, about 2 minutes.
Top each mushroom with a tomato slice and 2 tablespoons greens.
Serve immediately.