Stuffed Salmon Portabella Mushrooms
Dice and sweat onions while draining salmon and then combining egg, crumbs, mayo, dill and salt and pepper to taste. Add onion to mixture. Stem mushrooms and place on a greased pan. Spoon salmon mixture into upturned caps and then sprinkle the tops with parmesan cheese. Bake at 350 for 25 minutes.
CALORIES: 236.7 |
FAT: 10g |
PROTEIN: 24.4g |
CARBS: 11.6g |