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Tuna Melt Stuffed Portobello

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Ready for a fresh take on a classic dish? Instead of using bread and mayo, this tuna melt recipe incorporates portobello mushrooms for a delicious umami flavor!


  • 2 large portobello mushrooms (stem removed)
  • 6 oz. tuna
  • 4 artichoke hearts, chopped – optional
  • 1 stalk celery, finely chopped
  • 2 tbsp. finely diced onion
  • 1 oz wedge lite laughing cow cheese
  • 2 tsp. dijon mustard
  • 1 egg white
  • salt and pepper to taste
  • 2 thin slices swiss cheese
  • 2 slices tomato

Place mushroom caps on a parchment lined baking sheet. Bake at 400 degrees, about 10 minutes, until tender. Pat dry any excess liquid on the mushroom caps. In a bowl, combine the next 8 ingredients. Divide the tuna salad mixture between the two mushroom caps, top each with one slice of cheese. Return to the oven and bake until cheese is melted. Garnish with fresh tomato slices and basil or parsley.

*A large bell pepper or poblano pepper, halved with stem & seeds removed, can be used in place of mushrooms.