Salmon Artichoke-Stuffed Portobello Mushrooms

6 oz boneless, skinless salmon fillet
1/8 tsp sea salt
1/8 tsp plus 1/4 tsp ground black pepper, divided
1/2 cup bulgar, rinsed
1/2 tsp olive oil
1 shallot, minced
1 1/2 cups frozen artichoke hearts, thawed and finely chopped
1 carrot, peeled and grated
1/4 cup plus 2 T reduced-fat crumbled feta cheese, divided
4 T chopped fresh chives, divided
3 T toasted unsalted pine nuts, divided
4 portobello mushrooms, stems trimmed

Recipe origin: Clean Eating magazine, June 2013, page 86

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.