Portobello Tuna Melts

By MOH

Ingredients

• 4 portobello mushroom caps
• 2 tbsp olive oil
• 2 6oz. cans tuna, packed in water, drained
• 1/3 cup mayonnaise
• 2 tbsp pickle relish
• 1 tsp mustard
• 1 tsp fresh squeezed lemon juice
• salt and pepper, to taste
• 1 tomato, sliced
• 1 red onion, peeled and sliced
• 2 slices Natural & Kosher chipotle meunster cheese

Preparation

Step 1

1.Gently clean the mushrooms with a dry paper towel and remove the stem and gills. Place the mushrooms on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast at 400 degrees for 20 minutes.

2.In a small bowl, combine the tuna, mayonnaise, pickle relish, mustard, lemon juice, salt and pepper.

3.Turn the mushrooms upside down and pat dry. Fill the mushroom caps with the tuna mixture and top with a slice of tomato and onion. Place the cheese on top and return the oven to bake until the cheese is melted, 15-20 minutes. Serve immediately.