- Cook Time
- Prep Time
6 oz boneless, skinless salmon fillet
1⁄8 tsp sea salt
1⁄8 tsp plus ¼ tsp ground black pepper, divided
½ cup bulgur, rinsed
½ tsp olive oil
1 shallot, minced
1½ cups frozen artichoke hearts, thawed and finely chopped
1 carrot, peeled and grated
¼ cup plus 2 tbsp reduced-fat crumbled feta cheese, divided
4 tbsp chopped fresh chives, divided
3 tsp toasted unsalted pine nuts, divided
4 portobello mushrooms, stems trimmed
One: Preheat oven to 350˚F. Season salmon with salt and 1⁄8 tsp pepper. In a foil-lined baking dish, add salmon and bake until flesh flakes easily when tested with a fork, 25 to
30 minutes. Chop salmon into bite-size pieces; keep oven at 350˚F.
Two: Meanwhile, cook bulgur according to package directions. Fluff with a fork and set aside, uncovered, for 5 minutes.
Three: Meanwhile, in a nonstick skillet, heat oil on medium. Add shallot and artichokes and sauté, stirring often, until soft, 3 to 4 minutes. Transfer to a bowl. Stir in bulgur, salmon, carrot, ¼ cup cheese, 3 tbsp chives, 2 tsp nuts and remaining ¼ tsp pepper.
Four: Arrange mushrooms stem side up in a separate foil-lined baking dish. Spoon salmon mixture into mushrooms. Top with remaining 2 tbsp cheese, 1 tbsp chives and 1 tsp nuts, dividing evenly. Bake at 350˚F until cheese melts, about 12 minutes.
- Serving Size: 1 Stuffed Mushroom
- Calories: 229
- Carbohydrate Content: 25 g
- Cholesterol Content: 27 mg
- Fat Content: 7.5 g
- Fiber Content: 9 g
- Protein Content: 17 g
- Saturated Fat Content: 2 g
- Sodium Content: 312 mg
- Sugar Content: 2.5 g
- Monounsaturated Fat Content: 2 g
- Polyunsaturated Fat Content: 2 g