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Salmon and Spinach Stuffed Portobellos

Prep Time30 minutes
Cook Time24 minutes
Course: Main Course
Cuisine: American
Keyword: anti-inflammatory, high protein, menopause meals
Servings: 2 servings

Ingredients

  • 2 large portobello mushrooms
  • 10 oz frozen spinach
  • 2 tbsp onions minced
  • 6-8 oz salmon filet
  • 3 tbsp cream cheese
  • 1 tbsp olive oil extra virgin
  • sea salt and pepper to taste
  • 1 tbsp lemon juice
  • 1 pat butter

Instructions

  • Preheat oven to 400 degrees. Place salmon on a baking sheet and add salt, pepper, butter, and a drizzle of lemon juice. Cook salmon for 10 minutes, or until it reaches a temperature of 145 degrees. While the salmon is cooking, clean the mushrooms, remove the stems, and scrape out the gills with a spoon. Brush the mushroom tops with olive oil, add salt and pepper, and heat them over medium heat in a pan on the stovetop until the tops are slightly browned and softened.
  • Reduce oven to 375 degrees after salmon is done. While the salmon cools, cook spinach according to package directions in the microwave. Drain in a colander and squeeze out the water. Stir in the onions, salt, pepper, and cream cheese and put back into the microwave just long enough to melt the cheese.
  • Chop the cooled salmon and fill each mushroom cap with it. Top with the spinach mixture. Place the stuffed mushrooms in a loaf pan. Bake uncovered at 375 degrees for 20-25 minutes.