Fish

Spinach and Salmon Stuffed Portabella Mushrooms is for Dinner.

Spinach and Salmon Stuffed Portabella Mushrooms takes 15 minutes to prepare.

Spinach and Salmon Stuffed Portabella Mushrooms takes 28 minutes to cook.

Spinach and Salmon Stuffed Portabella Mushrooms makes 4 servings.

The ingredients for Spinach and Salmon Stuffed Portabella Mushrooms are:

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

Here is how you make Spinach and Salmon Stuffed Portabella Mushrooms:

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 MushroomNumber of Servings: 4Recipe submitted by SparkPeople user DILBERTA.

The nutritional information for Spinach and Salmon Stuffed Portabella Mushrooms is:

• 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

The dietary needs meet for Spinach and Salmon Stuffed Portabella Mushrooms is Low Carb