Sunday, July 19, 2009

Portobello Mushroom Tuna Melt

This is the 2nd recipe i've tried making from the show Cook Yourself Thin. Yum. It really is. I don't think i've had the pleasure of trying a real Tuna Melt Sandwich. I'm sure it is mouth watering good- but you should give this one a try ~especially if your trying to get into that bikini before summer is over. Lets meet the stars of the show:


4 Portobello mushrooms, stemmed, gills removed **I have 2 in the photo because I didn't want to make all 4. I later divided up the tuna mixture and refrigerated half of it for another day
2 tablespoons olive oil
1 5-ounce can albacore tuna packed in water, drained **I used regular canned tuna
1 celery stalk, finely chopped
1/2 cup finely chopped fresh flat-leaf parsley **I used a 2 teaspoons of dried parsley
2 tablespoons fresh lemon juice
Salt and pepper
4 thin slices Swiss cheese
4 slices tomato **I love Heirloom tomatoes and that one was just calling me at the grocery store
1/2 cup mixed baby greens


1. Preheat the broiler. Using a spoon, remove the gills from the mushrooms by gently scooping them out. Brush the mushrooms with 1 tablespoon oil. Transfer to a rimmed baking sheet and broil, turning once until softened and cooked through, about 10 minutes.


2. 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.


3. Remove the mushrooms from the oven. Divide tuna mixture among mushrooms, and spread evenly in caps. Top each with a slice of cheese, and broil until cheese melts, about 2 minutes. Top each mushroom with a tomato slice and 2 tablespoons greens, and serve immediately.


That plate of 2 mushroom tuna melts is only 539 calories. Compare that to a McDonalds cheeseburger which is 300 calories. (and your thinking in your head right now that you would take the cheeseburger any day over a mushroom tuna melt right?!! LOL!!) I have to do these healthy recipes every now and then to counter all the junk I make and have to taste- so I feel less guilty=) They have dessert recipes too! Be on the lookout for that because they have a Red Velvet Cupcake recipe too. I'm curious to see & taste it!

My fellow Foodie Blogroll member spotlight for this post is: Gastronomer's Guide because the Seared Scallops and Strawberry Mascarpone Tart is calling my name- looks so yummy!


Chow and Chatter said...

this looks amazing adore this recipe thanks for sharing

Shannon said...

Yum! I LOVE mushroom anything...

Heather said...

Yum! Love the heirloom tomatoes - they are so juicy and good :)

How To Eat A Cupcake said...

Oh holy cow! I'm so hungry right now, and this post is nothing but TORTURE! ;D

Donna said...

This looks amazingly delicious. Portabellos paired with tuna like this, unique and delicious idea. First time here, lovely blog!

Miakoda said...

It's hard to make stuffed mushrooms look good- they're not very photogenic, I think. But yup, this looks good!

Yummy in my tummy said...

Thank you all! I'm sorry I didn't respond sooner- I have been on a relaxing week long vacation in Hawaii. Stay tuned though, I have great pictures of the sights and smells of Kauai, Hawaii. I may even throw in something for a giveaway=)

Ziho said...

I like portobellos, it looks so yummy!

Thank you!

joanh said...

mmmmm!!! this looks so good. i'll have to give it a try.

Avanika [YumsiliciousBakes] said...

Where have you gone off to???? :(

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