Portobello Mushroom Tuna Melt

• 4 portobella mushrooms, stemmed, gills removed
• 2 tbsp olive oil
• 5 oz can tuna packed in water, drained
• 1 celery stalk, finely chopped
• 1/2 cup finely chopped fresh flat-leaf parsley
• 2 tbsp fresh lemon juice
• 4 deli-thin slices Swiss cheese
• 4 slice tomatoes
• 1/2 cup mixed baby greens
• 1/2 tsp salt
• 1/4 tsp pepper

1. preheat broiler, brush mushrooms with 1 tablespoon oil
2. transfer to a rimmed baking sheet and broil, turn once until softened and cooked through, about 10 min
3. combine tuna, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, remaning oil
4. remove mushrooms from oven
5. divide tuna mixture among mushrooms and spread evenly on caps
6. top with slice of cheese
7. broil until cheese melt, about 2 min
8. top with tomato slice and 2 tablespoons greens and serve

portobella mushrooms, olive oil, tuna, celery stalk, parsley, lemon juice, deli, tomatoes, mixed baby greens, salt, pepper

Taken from cookpad.com/us/recipes/332925-portobello-mushroom-tuna-melt (may not work)