Portobello Mushroom Tuna Melt

This is a tasty recipe from Lifetime's Cook Yourself Thin, DH and I tried this for dinner last night and really enjoyed it. Only changes I plan for the next time is to leave the greens on the side as it made things messy and maybe to use about half the parsley. 1 serving is 2 melts. I hope you enjoy!

• Ready In: 25 mins
• Serves: 2
• Yields: 4 Melts

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

Directions

1. Preheat the broiler.
2. Brush the mushrooms with 1 tablespoon oil.
3. Transfer to a rimmed baking sheet and broil, turning once until softened and cooked through, about 10 minutes.
4. 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.
5. Remove the mushrooms from the oven.
6. Divide tuna mixture among mushrooms, and spread evenly in caps.
7. Top each with a slice of cheese, and broil until cheese melts, about 2 minutes.
8. Top each mushroom with a tomato slice and 2 tablespoons greens.
9. Serve immediately.