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Quick Tuna-Mushroom Melt


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  • 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


Servings 4


Step 1

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.

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