Fish

Salmon-stuffed Portobello Mushroom Caps takes 10 minutes to prepare.

Salmon-stuffed Portobello Mushroom Caps takes 20 minutes to cook.

Salmon-stuffed Portobello Mushroom Caps makes 4 servings.

The ingredients for Salmon-stuffed Portobello Mushroom Caps are:

4 serving Portobello Mushroom Cap
Extra Virgin Olive Oil
Himalayan Pink Sea Salt
Black Pepper
1 14.5 ounce can of Wild Alaskan Pink Salmon, drained & bones removed
4 ounces Garden Vegetable Cream Cheese Spread, softened
1/4 cup Finely Shredded Sharp Cheddar Cheese
1/8 tsp Garlic powder
Himalayan pink sea salt

Here is how you make Salmon-stuffed Portobello Mushroom Caps:

1. Preheat oven to 425 degrees F.2. Clean mushrooms by removing stems and carefully scraping the gills away using a small spoon. Place the mushroom caps on a baking sheet. Brush with olive oil and season with salt and pepper (to taste).3. Roast mushrooms for 10 to 12 minutes or until softened.4. Remove the mushrooms from the oven and let cool while mixing the stuffing. Lower oven temp to 350 degrees F.5. For the stuffing, combine the cream cheese, cheddar cheese, garlic powder, and salt (light) until well combined. Mix in Salmon to incorporate. Divide the stuffing between the cooled mushrooms on the baking sheet, filling each cap as full as desired.6. Bake until heated through, about 10 to 15 minutes. If desired, turn on the broiler for a few minutes until top is bubbly.7. SERVE. Serving Size: makes 4 large stuffed mushroom capsNumber of Servings: 4Recipe submitted by SparkPeople user THELADYISCRAZY.

The nutritional information for Salmon-stuffed Portobello Mushroom Caps is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 204.3

• Total Fat: 11.9 g
• Cholesterol: 47.7 mg
• Sodium: 562.3 mg
• Total Carbs: 5.0 g
• Dietary Fiber: 1.1 g
• Protein: 21.4 g