Spinach & Salmon Stuffed Portabella Mushrooms

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 305.7
  • Total Fat: 11.2 g
  • Cholesterol: 151.3 mg
  • Sodium: 754.2 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 42.1 g

View full nutritional breakdown of Spinach & Salmon Stuffed Portabella Mushrooms calories by ingredient
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Introduction

I combined two favorite recipes to makes this wonderful low-carb dish. I combined two favorite recipes to makes this wonderful low-carb dish.
Number of Servings: 4

Ingredients

    1-14.75 oz can of Pink Salmon - Wild Alaskan Salmon Skinless and Boneless
    2 large Egg, fresh, whole, raw
    1 small Onion, minced
    1 tsp Pepper, black
    510 grams Portabella Mushrooms (4 very large mushrooms)
    1 clove Garlic, minced
    1 package (10 oz) Spinach, fresh, chopped
    4 oz Mozzarella Cheese, part skim milk, shredded
    .25 cup Parmesan Cheese, grated

Directions

1. PREHEAT oven to 350 degrees F (175 degrees C).

2. BRUSH both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.

3. PICK through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, garlic, salmon, spinach, pepper, parmesan cheese and 2 tablespoons of the mozzarella cheese. Mix thoroughly.

4. DIVIDE spinach/salmon mixture over mushroom caps and return mushrooms to the oven for 6 minutes. The mixture may be a bit messy and may not form into a stiff ball or patty. It will firm up in the oven.

5. SPRINKLE mushrooms with remaining 2 tablespoons of the mozzarella cheese and continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

Serving Size: 1 Stuffed Mushroom

Number of Servings: 4

Recipe submitted by SparkPeople user DILBERTA.

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