Sunday, August 14, 2016

portobello cap tuna melt

This Portobello cap tuna melt was absolutely delicious and completely satisfying. Straight from the Country Heat Meal plan.
4 large portobello mushroom caps, remove stems and gills
1 tsp. olive oil
1½ cups solid white tuna, packed in water, well-drained (about 8 oz.)
½ medium ripe avocado, mashed
2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
2 Tbsp. chopped fresh parsley
½ tsp. garlic powder
4 tomato slices
½ cup shredded Swiss cheese
1. Preheat oven to 425° F.
2. Place mushrooms on a baking sheet smooth side down. Brush evenly with oil. Bake for 20 to 22 minutes, turning after 10 minutes. Mushrooms will be softened. Set aside.
3. While mushrooms are baking, combine tuna, avocado, lemon juice, mustard, parsley, and garlic powder in a medium bowl; mix well.
4. Top the mushrooms evenly with tuna mixture, tomato, and cheese. 5. Return mushrooms to oven. Bake for 3 to 5 minutes, or until cheese is melted; serve immediately.

Try to avoid washing mushrooms but if you have to, use as little water as possible. Mushrooms absorb water and get very watery while cooking. • A clean brush (like a paintbrush) or cheesecloth is a good way to clean mushrooms.

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