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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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Portobello mushrooms: 4 large caps
  • Cooked salmon flaked: 1 cup
  • Fresh spinach chopped: 2 cups
  • Olive oil: 2 tbsp
  • Garlic minced: 2 cloves
  • Lemon juice: 1 tbsp
  • Vegan cream cheese: ½ cup
  • Black pepper: ½ tsp
  • Sea salt: to taste

Method
 

  1. Preheat oven to 375°F (190°C). Clean mushrooms, remove stems, and brush with olive oil.
  2. In skillet, sauté spinach and garlic until wilted.
  3. Mix salmon, spinach, vegan cream cheese, lemon juice, salt, and pepper in bowl.
  4. Spoon filling into mushroom caps generously.
  5. Place on baking sheet and bake 20–25 minutes until mushrooms are tender.
  6. 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.