I love portobello mushrooms and I love tuna melts. This recipe combines the two by putting a tuna melt on top of a roasted portobello mushroom.

Recipe adapted from Fixate

Ingredients:

2 large portobello mushroom caps

1 teaspoon olive oil

1 5 ounce can chunk light tuna packed in water

2 slices large tomato or cherry tomatoes to cut in half

1/2 cup shredded Swiss cheese

3 tablespoons tahini

1 tablespoon fresh lemon juice

1/2 teaspoon cumin

1 small garlic clove pressed

1 tablespoon fresh parsley

Directions:

1. Preheat oven to 425 degrees.
2. Line a small baking sheet with aluminum foil. Lightly spray with olive oil.
3. “Paint” the Portobello mushrooms with olive oil on both sides.
4. Bake for 20 minutes flipping over halfway through.
5. Mix tuna, tahini, garlic, lemon juice, cumin, parsley.
6. Top each mushroom with tuna mixture. Add tomato slice or a few cherry tomatoes cut in half. Sprinkle swiss cheese on top.
7. Bake 5 minutes or until cheese melts.
8. Enjoy alone or with a small salad.