Tuna Portobello Mushroom Melt (adapted from FIXATE)

4 large portobello mushroom caps, remove stems and gills
1 tsp. olive oil
1½ cups chunk light tuna, packed in water, well-drained (approx. 12 oz.)
½ medium ripe avocado, mashed
2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
2 Tbsp. chopped fresh parsley
½ tsp. garlic powder
4 slices medium tomato
½ cup shredded/sliced white cheddar or Swiss cheese

Preheat oven to 425° F.

Place mushrooms on baking sheet smooth side down. Brush evenly with oil. Bake for 20 to 22 minutes, turning after 10 minutes. Mushrooms will be softened. Set aside.

While mushrooms are baking, combine tuna, avocado, lemon juice, mustard, parsley, and garlic powder in a medium bowl; mix well. Top each mushroom evenly with tuna mixture, 1 slice of tomato, and 2 Tbsp. or slice of cheese.

Bake for 3 to 5 minutes, or until cheese is melted; serve immediately.

Philly Cheesesteak Sloppy Joes (adapted from Sarah Manaresi’s Kitchen)

1 pound ground turkey (or 85/15 ground beef)
olive oil (only if using a non-stick pan)
1/4 tsp. pepper
1 sweet onion, sliced thin
1 green pepper sliced thin
1/2 cup sliced mushrooms
2 Tbsp. Worcestershire sauce
1/3 cup reduced sodium soy sauce
1 Tbsp. ketchup
hoagie rolls, toasted
sliced provolone cheese


In large skillet over medium-high heat add the olive oil, brown the meat, about 5-6 minutes. Add the onion, mushrooms and green pepper, cooking another 5-10 minutes until the onions start to become tender. Stir in the Worcestershire sauce, soy sauce and ketchup. Season with pepper, then bring up to a bubble and cook about 5 minutes.

To serve, place a scoopful of the meat and pepper mixture into the buns, then top with provolone cheese.