Salmon and Spinach Stuffed Portobello Mushrooms Recipe
Dinner goals: make people think you slaved away in the kitchen when really, you just stuffed mushrooms with salmon and spinach.
These portobellos act like culinary divas, holding savory stuffing while pretending they’re fancy appetizers from a chic restaurant menu.
The creamy salmon mixture, paired with earthy mushrooms and bright spinach, makes this dish taste decadent without demanding hours.
Bake, serve, and watch your guests assume you’re a Michelin-starred goddess instead of a multitasking woman juggling life’s chaos.
Salmon and Spinach Stuffed Portobello Mushrooms Recipe
Salmon and spinach stuffed portobello mushrooms deliver a hearty, protein-rich meal wrapped in earthy flavor with elegant presentation.
Ingredients
Method
- Preheat oven to 375°F (190°C). Clean mushrooms, remove stems, and brush with olive oil.
- In skillet, sauté spinach and garlic until wilted.
- Mix salmon, spinach, vegan cream cheese, lemon juice, salt, and pepper in bowl.
- Spoon filling into mushroom caps generously.
- Place on baking sheet and bake 20–25 minutes until mushrooms are tender.
- Serve warm with extra lemon wedges.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 17g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
Vitamins and Minerals (per serving)
- Vitamin D: 40%
- Vitamin B12: 42%
- Iron: 15%
- Potassium: 30%
- Calcium: 10%
Additional Notes/Tips
- Add breadcrumbs on top for crunch.
- Swap salmon with chickpeas for a vegan-friendly version.
- Drizzle balsamic glaze before serving for a tangy finish.
