INGREDIENTS
2 larges
portobello mushrooms
1 serving
olive oil
6 ozs
ocean naturals skipjack tuna
1 stalk
celery
2 tbsp
onion
2 tbsp
banana peppers
1 1/2 tsp
lemon juice
2 tsp
olive oil
1/8 tsp
salt
1/8 tsp
pepper
2 slices
tomato
2 slices
swiss cheese