Salmon & Spinach Stuffed Portobella Mushrooms

This is a healthy, low calorie meal. It is easy to make and good if you are dieting.

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

  • 3 tsp. light olive oil

  • Salt and pepper to taste

  • 2 Tbsp. minced scallion (or onion)

  • ½ lb. salmon fillet, skinned and chopped (see note)

  • 1 pkg. frozen, chopped spinach, thawed

  • 3 Tbsp. cream cheese

  • Preheat oven to 375°.

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

  • 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.

PREP TIME: 0 About 20 minutes

TOTAL TIME: 0 About 40 minutes

notes:

Trader Joe's carries frozen salmon patties. You can thaw and use one patty per mushroom. You can also add a little balsamic vinegar to the light olive oil when you bush the mushrooms for additional flavor.

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