So many people are cutting carbohydrates from their diet, that they are missing out on some great sandwiches that they used to love. In this adaptation of the tuna melt, the toast is replaced with Portobello mushrooms. This gets read of the dreaded carb, while giving this comfort food a touch of class and extra flavor. This recipe serves two, but could easily be altered to show off your cooking skills to more. Each serving has around 540 calories. For variety, if this becomes a favorite, you can change the cheese used to liven things up or further reduce the calories.

Ingredients:
4 Portobello mushrooms
2 Tablespoons of olive oil
Salt
Pepper
1 (5-ounce) Can of tuna (packed in water, drained)
1 Celery stalk (finely chopped)
½ Cup of parsley (fresh, finely chopped is best)
2 Tablespoons of lemon juice
4 Slices Swiss cheese
4 Tomatoes slices
½ Cup of mixed baby greens

Directions:
1. Remove stems and gills from Portobellos (or you can buy the ready mushroom caps).
2. Preheat the broiler.
3. Brush the mushrooms with about one tablespoon of oil.
4. Place the oiled mushrooms on a cookie sheet, make sure it is one with edges, and broil for five minutes.
5.Turn the mushrooms over and broil for another five minutes, or until the mushrooms are softened and cooked through.
6. Combine remaining oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, tuna, celery, parsley, and lemon juice in a small bowl.
7. Divide the tuna mixture between the mushrooms. Be sure to spread it evenly in the caps.
8. Top each filled mushroom with a slice of cheese and return the mushrooms to the broiler until the cheese is melted. This should take around two minutes.
9. Top each mushroom with a tomato slice and some of the mixed baby greens.
10. Serve and enjoy these before they begin to cool.