Portobello Mushroom Tuna Melt

• 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

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.

portabella mushrooms, olive oil, water, celery, fresh flatleaf parsley, lemon juice, salt, pepper, swiss cheese, tomatoes, mixed baby greens

Taken from www.food.com/recipe/portobello-mushroom-tuna-melt-375820 (may not work)