Tag Archives: Salmon

Salmon Stuffed Portobello Mushroom

Salmon Stuffed Portobello Mushroom

This week I came up with probably my favorite recipe to date! I Salmon Stuffed Portobello Mushroom. Portobello Mushrooms are the massive mushrooms that look very ugly and you would think would taste awful, when in fact they are so delicious and very healthy for you. They have some protein as well as some fiber which is always a plus! I came up with this recipe because I felt like I needed to incorporate more protein into my diet as well as the blog. I am also a huge fish fan, I’m not a true Albertan because I would take fish over beef any day of the week.   The filling of this stuffed mushroom is strictly vegetables and salmon.

I need to come clean though before we get started, I didn’t use fresh salmon, I used frozen. I buy frozen salmon fillets in packages of 5, they make a great quick lunch or dinner. They are low in fat and calories, and high in protein. So I highly recommend picking some up.

 

Ingredients:

Ingredients

2 Portobello Mushrooms – Cored

1 Salmon Fillet  – Skin Removed

1/2 Red Pepper – Diced

1 Cup Spinach – Wilted Down

2 Green Onions – Diced

1 Shallot – Diced

2 Garlic Cloves – Minced

1/2 Teaspoon Dill

Salt and Pepper to taste

The juice of 1 Lemon

Sharp Cheddar Cheese – Graded to Taste

Lemon Zest

Directions:

Preheat your over to 350 degrees(F) In a frying pan, heat olive oil and once warm add salmon fillet. Cook for about 6 minutes. Remove from pan and using a fork shred the salmon and put in a large bowl. Now in the same pan on a low heat wilt down your 1 cup of spinach and set aside to cool. Then add diced red peppers, onions, shallots, garlic and the lemon juice. Now add the the wilted spinach to the bowl along with dill, and salt and pepper. Filling

Now take your mushrooms and core them, removing the stems and using a spoon drag the spoon around the inside and get out all the lose brown mushroom parts, add all this to the same bowl as the other ingredients. Now using a spoon fill both of your mushrooms with the filling, there should be enough for two. Pack them in real nice and tight and make sure to not break your mushroom.

Now place in a backing pan and bake for 20 minuted. Once the 20 minutes is up remove and grade on the cheese, I used 5 year old sharp cheddar to give it some kick. Then add a bit of lemon zest to compliment the lemon juice in the filling. Now bake for another 5 minutes, remove and let sit for about 20 minutes before serving.

 

 

Baked

I was so excited that this dish turned out as well as it did because I really wanted to try something totally different and make sure it would pass as a meal. I brought this for lunch the next day on a bed of fresh baby spinach and it was DELICIOUS! I really think I am no to something with the stuffed mushrooms. Obviously there are a million people out there who HATE mushrooms, and I don’t understand at all why. But this is something really worth trying. Its super easy, super inexpensive, and SO HEALTHY. This is another meal that you can substitute different ingredients to make you favorite flavors come to life. Another thing, this is a great alternative to a stuffed bell pepper.

Finished Product

 

 

I will say one thing that sucks about this recipe, there is no good way to take a photo of a Portobello Mushroom, they are sooooo ugly. I had to use my fancy Bunny Plate to make it look pretty!

Get Cooking!

xx

-Matthew {Season to Taste}

 

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