Description
A tasty bite-sized version of a classic tuna melt.
Ingredients
- 3 Tablespoons Red Onion, Diced
- ½ cups Green Bell Pepper, Diced
- ½ whole Jalapeño, Seeded And Diced
- ¼ cups Mayonnaise
- 12 ounces, weight Canned Tuna, Packed In Water, Drained
- ¼ cups Fresh Parsley, Chopped
- 1 teaspoon Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- Salt And Pepper, to taste
- 16 ounces, weight Baby Portobello Mushrooms, Cleaned And Stems Removed
- 2 Tablespoons Olive Oil
- 2 whole Roma Tomatoes, Sliced Thin
- 4 slices White American Cheese, Cut Into Quarters
Preparation
Preheat the oven to 350 F. Combine the onion, green pepper, jalapeño, mayonnaise, tuna, parsley, red wine vinegar, and Dijon mustard in a medium size bowl. Add salt and pepper to taste.
Gently toss mushrooms in a bowl with olive oil to coat. Lay the mushrooms on a rimmed baking sheet (the hole where the stem had been attached should be facing up) and stuff with the tuna mixture. Top each mushroom with one slice of tomato and a piece (or two) of cheese.
Bake at 350 F for 20-25 minutes, or until cheese is melted and mushrooms are browned.
