Mushroom Tuna Melt

What you need:

-3oz. canned tuna, drained

-2 large portabella mushroom caps, stems chopped and reserved

-1 wedge Laughing Cow Light cheese

-2 tsp. dijon mustard

-1-2 green onions, sliced

-black pepper to taste

-2 slices low fat Swiss/American cheese

-2 slices fresh tomato for garnish (optional)

How to:

Preheat oven to 375 degrees. Spray a baking sheet with non-stick spray or line with non-stick foil. Place mushroom caps on the sheet, rounded sides down. Bake until mostly tender, about 12 minutes. Blot away excess moisture from mushroom caps. In a bowl, combine chopped mushroom stems, tuna, black pepper, onion, Laughing Cow cheese wedge and mustard. Mix thoroughly. Divide tuna mixture between the caps. Bake until filling is hot and mushroom caps are tender, about 8 minutes. Top with cheese and return to oven until melted. 

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