FunGuy’s Portobello Tuna Melt

Give lunch a boost this week with a classic turned into something a bit more fun!

This tuna melt, a diner favorite, won’t have you missing a thing by removing the bread and adding our hearty portobello mushroom caps instead. Our little extra twist? Some sweet and spicy cherry peppers folded in with the rich cheese make this perfect to pair with a light salad or soup!

DIRECTIONS:

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Brush off any debris from the FunGuy Portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Transfer the mushrooms to a large bowl. Drizzle the olive oil over the mushrooms and sprinkle a pinch of salt over them, turning to coat the mushrooms well. Transfer the mushrooms to the baking sheet and bake in the oven for 15-20 minutes or until they are just tender and liquid has pooled in the middle.
3. While the mushrooms bake, prepare the tuna salad.
4. On a cutting board, dice the cherry peppers and add them to a bowl. Add the tuna, cream cheese, mayonnaise, and about half of the shredded cheese and mix well. Taste and season with salt and black pepper. Cover and set aside until the mushrooms are done.
5. Once the mushrooms have cooked, remove them from the oven. Remove the excess liquid from the caps and return them to the baking sheet, hollow side up. Divide the tuna salad mix between the mushroom caps and top with the remaining shredded cheese.
6. Turn the broiler setting on and place the oven rack in the second to top slot. Place the baking tray with the mushrooms into the oven to let the cheese melt and warm the tuna filling, approximately 5-8 minutes. Turn off the heat and remove the mushrooms from the oven to cool about 5 minutes.
7. Serve the tuna melt portobello mushrooms while still warm and the cheese is melty!

Have a Fun meal!