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Salmon & Spinach Stuffed Portobella Mushrooms

  • 2servings
  • 20minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large portobello mushrooms, stemmed (scoop out gills if desired)

  2. 3 tsp. light olive oil

  3. Salt and pepper to taste

  4. 2 Tbsp. minced scallion (or onion)

  5. 1/2 lb. salmon fillet, skinned and chopped (see note)

  6. 1 pkg. frozen, chopped spinach, thawed

  7. 3 Tbsp. cream cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°.

  2. Brush mushrooms with oil, salt and pepper. Add Balsamic vinegar to oil if desired. Broil them upside down for about 3 minutes.

  3. Sprinkle a tablespoon of minced scallion on each mushroom and divide the chopped salmon between them. Cook the spinach according to microwave instructions and drain well. Blot out most of the water. Put spinach back in microwave bowl and add cream cheese. Microwave just until the cream cheese is soft and easy to mix with the spinach. Pile the spinach over the salmon and bake the mushrooms for about 20 to 25 minutes.

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