Ingredients

Salmon Artichoke-Stuffed Portobello Mushrooms

Roasted portobello mushrooms stuffed with artichoke hearts, salmon and bulgar create a hearty and delicious main dish.

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Servings
4
Prep Time
30 min
Cook Time
15 min
Duration
45 min

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • 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