Ingredients
Mushroom Filling
- 2 5-ounce cans Blue Harbor Fish Co.® Wild Pink Salmon, drained
- 3 ounces Neufchatel cream cheese, softened
- 2 tbsp plain nonfat Greek yogurt
- 1/2 piece lemon, juiced
- 1/3 cup fresh shredded parmesan cheese
- 1/4 cup shredded cheddar cheese
- 1/3 cup thinly sliced green onions (loosely filled)
- 1/3 cup plain panko breadcrumbs
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 tbsp olive oil to coat mushrooms
Mushrooms
- 15 large white mushrooms
Method
Preparation
- Preheat your oven to 400 degrees F.
- Remove the stems from the mushrooms and set them aside in a medium bowl.
- In a large mixing bowl, mix together the drained salmon, Neufchatel cream cheese, Greek yogurt, lemon juice, parmesan cheese, cheddar cheese, green onions, breadcrumbs, garlic powder, salt, and pepper until well combined.
- Toss the destemmed mushrooms in olive oil to lightly coat them.
- Fill each mushroom cap with the salmon filling mixture and place them on a baking sheet.
Baking
- Bake in the preheated oven for 15 to 20 minutes, or until the mushrooms are cooked through and tender, and the filling is hot.
- Let the mushrooms cool for a few minutes before serving.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 6gProtein: 10gFat: 6gSaturated Fat: 3gSodium: 220mgSugar: 1g
Notes
These stuffed mushrooms can be served warm or at room temperature. They pair nicely with a fresh salad or crusty bread. To enhance flavor, consider adding fresh herbs or spices according to your taste.
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