Salmon-stuffed Portobello Mushroom Caps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 serving Portobello Mushroom CapExtra Virgin Olive Oil Himalayan Pink Sea SaltBlack Pepper1 14.5 ounce can of Wild Alaskan Pink Salmon, drained & bones removed4 ounces Garden Vegetable Cream Cheese Spread, softened1/4 cup Finely Shredded Sharp Cheddar Cheese 1/8 tsp Garlic powder Himalayan pink sea salt
1. Preheat oven to 425 degrees F.
2. Clean mushrooms by removing stems and carefully scraping the gills away using a small spoon. Place the mushroom caps on a baking sheet. Brush with olive oil and season with salt and pepper (to taste).
3. Roast mushrooms for 10 to 12 minutes or until softened.
4. Remove the mushrooms from the oven and let cool while mixing the stuffing. Lower oven temp to 350 degrees F.
5. For the stuffing, combine the cream cheese, cheddar cheese, garlic powder, and salt (light) until well combined. Mix in Salmon to incorporate. Divide the stuffing between the cooled mushrooms on the baking sheet, filling each cap as full as desired.
6. Bake until heated through, about 10 to 15 minutes. If desired, turn on the broiler for a few minutes until top is bubbly.
7. SERVE.
Serving Size: makes 4 large stuffed mushroom caps
Number of Servings: 4
Recipe submitted by SparkPeople user THELADYISCRAZY.
2. Clean mushrooms by removing stems and carefully scraping the gills away using a small spoon. Place the mushroom caps on a baking sheet. Brush with olive oil and season with salt and pepper (to taste).
3. Roast mushrooms for 10 to 12 minutes or until softened.
4. Remove the mushrooms from the oven and let cool while mixing the stuffing. Lower oven temp to 350 degrees F.
5. For the stuffing, combine the cream cheese, cheddar cheese, garlic powder, and salt (light) until well combined. Mix in Salmon to incorporate. Divide the stuffing between the cooled mushrooms on the baking sheet, filling each cap as full as desired.
6. Bake until heated through, about 10 to 15 minutes. If desired, turn on the broiler for a few minutes until top is bubbly.
7. SERVE.
Serving Size: makes 4 large stuffed mushroom caps
Number of Servings: 4
Recipe submitted by SparkPeople user THELADYISCRAZY.
Nutritional Info Amount Per Serving
- Calories: 204.3
- Total Fat: 11.9 g
- Cholesterol: 47.7 mg
- Sodium: 562.3 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.1 g
- Protein: 21.4 g
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