Chicken and Salmon Stuffed Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Portabella Mushrooms, 170.0 grams Spinach, fresh, .5 cup Broccoli, fresh, .5 cup, chopped Coho Salmon, 2.5 oz Chicken Breast, no skin, 3 ounces Parmesan Cheese, grated, 2 tbsp Walden Farms Bacon Ranch, 2 tbsp Salt and Pepper to taste
The salmon was leftover from the night before. I baked it with lemon and pepper, then I shredded and boned it. Cube chicken in 1/2 inch cubes. In a skillet sprayed with cooking spray cook chicken with salt and pepper to taste. Set aside. Course chop the broccoli and spinach along with the stem of the mushroom. Cook in same skillet as chicken until veggies are done to your liking. Spray a baking dish with non stick spray. Place the mushroom in dish sprinkle with a little salt, spoon in the filling, and top with cheese. Bake in a 350 degree oven for 20 minutes.
Serving Size: Makes stuffing for one mushroom.
Number of Servings: 1
Recipe submitted by SparkPeople user TYANAG.
Serving Size: Makes stuffing for one mushroom.
Number of Servings: 1
Recipe submitted by SparkPeople user TYANAG.
Nutritional Info Amount Per Serving
- Calories: 329.4
- Total Fat: 9.9 g
- Cholesterol: 97.6 mg
- Sodium: 587.9 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 4.2 g
- Protein: 49.2 g
Member Reviews