Salmon Artichoke-Stuffed Portobello Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 oz boneless, skinless salmon fillet1/8 tsp sea salt1/8 tsp plus 1/4 tsp ground black pepper, divided1/2 cup bulgar, rinsed1/2 tsp olive oil1 shallot, minced1 1/2 cups frozen artichoke hearts, thawed and finely chopped1 carrot, peeled and grated1/4 cup plus 2 T reduced-fat crumbled feta cheese, divided4 T chopped fresh chives, divided3 T toasted unsalted pine nuts, divided4 portobello mushrooms, stems trimmed
Preheat oven to 350 F. Season salmon with salt and 1/4 tsp pepper. In a foil-lined baking dish, add salmon and bake until flesh flakes easily when tested with a fork., 25 to 30 minutes. Chop salmon into bite-sized pieces; keep oven at 350 F.
Meanwhile, cook bulgar according to package directions. Fluff with a fork and set aside, uncovered, for 5 minutes.
Meanwhile, in a non-stick skillet, heat oil on medium. Add shallot and artichokes and saute, stirring often, until soft, 3 to 4 minutes. Transfer to a bowl. Stir in bulgar, salmon, carrot, 1/4 cup cheese, 3 T chives, 2 tsp nuts and remaining 1/4 tsp pepper.
Arrange mushroom stem side up in a separate foil-lined baking dish. Spoon salmon mixture into mushrooms. Top with remaining 2 T cheese, 1 T chives, and 1 tsp nuts, dividing evenly. Bake at 350 F until cheese melts, about 10 minutes.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LOSINGITBECKY.
Meanwhile, cook bulgar according to package directions. Fluff with a fork and set aside, uncovered, for 5 minutes.
Meanwhile, in a non-stick skillet, heat oil on medium. Add shallot and artichokes and saute, stirring often, until soft, 3 to 4 minutes. Transfer to a bowl. Stir in bulgar, salmon, carrot, 1/4 cup cheese, 3 T chives, 2 tsp nuts and remaining 1/4 tsp pepper.
Arrange mushroom stem side up in a separate foil-lined baking dish. Spoon salmon mixture into mushrooms. Top with remaining 2 T cheese, 1 T chives, and 1 tsp nuts, dividing evenly. Bake at 350 F until cheese melts, about 10 minutes.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LOSINGITBECKY.
Nutritional Info Amount Per Serving
- Calories: 279.8
- Total Fat: 8.9 g
- Cholesterol: 45.2 mg
- Sodium: 363.5 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 4.7 g
- Protein: 21.9 g
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