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Stuffed Portabella Mushrooms With Salmon

  • 50minutes
  • 323calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ounces cream cheese , softened

  2. 6 ounces canned salmon , skin removed

  3. 1/2 teaspoon alpine touch seasoning

  4. 1/3 cup evaporated milk

  5. 1 teaspoon italian seasoning

  6. 1 eggs or 1 Egg Beaters egg substitute

  7. 2 cups unseasoned bread cubes

  8. 1/2 cup margarine

  9. 1/2 cup minced celery

  10. 1/2 cup diced water chestnut

  11. 1/3 cup grated carrot

  12. 1/3 cup diced green pepper

  13. 6 full size portabella mushrooms

  14. 1 cup shredded mozzarella cheese

  15. Pam cooking spray

  16. pepper

Instructions Jump to Ingredients ↑

  1. In mixing bowl, mix cream cheese, salmon, seasoning, milk, egg, and italian seasoning. Mix on slow speed with mixer.

  2. Melt margarine and mix with bread cubes in a separate bowl. Set aside.

  3. With a spoon, mix celery, water chesnuts, carrots and green pepper.

  4. Add bread cubes.

  5. Place mushrooms, cap side down on greased baking pan.

  6. Preheat oven 375*.

  7. Mound filling in each cap.

  8. Bake 25 minutes.

  9. Top each mushroom with shredded cheese and place under the broiler until melted and starting to turn a little brown.

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