Quick Tuna-Mushroom Melt
- 1 can water-packed tuna - (6 1/2 oz) drained
- 1/4 cup chopped celery
- 2 tablespoons light mayonnaise
- 1 teaspoon olive oil
- 4 medium portabella mushroom caps - (6 oz)
- 4 slices low-fat American cheese - (abt 3/4 oz ea)
- 4 slices whole-wheat bread toasted
In a small bowl, combine tuna, celery and mayonnaise; stir until blended.
In a large nonstick skillet, heat oil over medium heat. Add mushroom caps, gill-side up; cover and cook 4 minutes. Uncover and turn mushrooms. Cover and cook about until tender and browned, about 3 minutes more.
Turn mushrooms; top with tuna mixture and cheese slices, dividing evenly. Cover and cook until cheese melts, about 2 minutes. Place a tuna-filled portabella cap on each toast slice.
Microwave Variation: Lightly coat portabella caps with nonstick cooking spray. Place 2 caps gill-side down on a microwaveable dish. Microwave on high for 1 minute; remove caps and drain off liquid.
Return caps to dish, gill-side up. Spoon half of the tuna mixture onto caps; top with 2 of the cheese slices. Microwave on high, about 1 minute. Repeat with the remaining portabella caps and tuna mixture.
This recipe yields 4 servings.