Tuna Melt on Portabello Mushrooms

This was an experiment and one I will most definitely repeat.  I had some bad experiences with cooking portabello mushrooms in the past (I think now I overcooked them) but this past week I tried again and baked them on several occasions.  I brushed them very lightly with melted butter, lots of garlic powder, onion powder, roasted garlic and peppers seasoning and then put about a tablespoon of light parmesan cheese in each “cup” on a pan.  Baked them for about 25 minutes and they were delicious.

Sometimes I have issues getting in enough protein on my plan so I started thinking about ways to use portabello mushrooms with a protein as a main course instead of a side dish.  I’ve been eating a lot of tuna salads lately and turning it into a tuna melt popped into my head.  Couldn’t wait to try it.   Here it is:


I used diced celery and onion, a bit of light mayo, some honey dijon, a bit of finely grated cheddar cheese and a can of low sodium tuna.  Baked it on the mushrooms for about 25 minutes and they were incredibly delicious.  Served them with a side of green beans and it was an awesome meal.