Salmon-stuffed Portobello Mushroom Caps

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Salmon-stuffed Portobello Mushroom Caps calories by ingredient
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This is a low carb dish that is simple to make. Add in a side salad and voila, lunch/dinner is served. This is a low carb dish that is simple to make. Add in a side salad and voila, lunch/dinner is served.
Number of Servings: 4


    4 serving Portobello Mushroom Cap
    Extra Virgin Olive Oil
    Himalayan Pink Sea Salt
    Black Pepper
    1 14.5 ounce can of Wild Alaskan Pink Salmon, drained & bones removed
    4 ounces Garden Vegetable Cream Cheese Spread, softened
    1/4 cup Finely Shredded Sharp Cheddar Cheese
    1/8 tsp Garlic powder
    Himalayan pink sea salt


This can also be made with small cremini mushrooms and served as an appetizer.


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.

Serving Size: makes 4 large stuffed mushroom caps

Number of Servings: 4

Recipe submitted by SparkPeople user THELADYISCRAZY.

TAGS:  Fish |

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