You know the stuffed mushroom caps that everyone finishes off at a dinner party in about two minutes flat? You can use meaty portobello mushrooms to the same effect, super-sized! With these, we dressed up canned salmon with fresh thyme and lemon zest, paired it with easy frozen spinach, and spooned it all into six large portobello mushrooms. The results are fancy enough for a dinner with friends—without all the work. They bake up in about 20 minutes, the perfect amount of time to toss together a light salad. Our recipe uses almond flour to stay Paleo friendly, but you can substitute all-purpose flour if you’d like.
Be sure you press the frozen spinach between layers of paper towels to remove as moisture as possible.
You’ll want to remove the gills from the undersides of the portobello mushroom caps before you stuff them. Begin by cutting off the stems (save them for soups or stock, if you’d like). Then use a metal spoon to scrape the gills from the mushroom flesh. You’ll end up with a shallow bowl in which to spoon the spinach-salmon mixture.
- 6 large portobello mushroom caps, stems removed
- 3 (5-or 6-oz) cans boneless, skinless wild-caught Alaskan salmon, well drained
- 2 large eggs, beaten
- 2 Tbsp almond flour
- 1 Tbsp chopped fresh thyme (or 1 tsp dried), plus more for garnish (optional)
- 1 tsp grated lemon rind
- 1 Tbsp lemon juice
- 1 tsp garlic salt
- ½ tsp pepper
- 2 (10-oz) pkg frozen chopped spinach, thawed and well drained
- Lemon wedges (optional)
- Preheat oven to 350°F. Scrape gills from mushrooms using a small spoon; place mushroom caps on a baking sheet coated with coconut oil cooking spray.
- Gently flake salmon into chunks. Pat dry with paper towels.
- Whisk together eggs and next 6 ingredients in a medium bowl. Stir in spinach. Fold in salmon. Spoon salmon mixture into mushroom caps. Coat edges of mushrooms with cooking spray.
- Bake 20 to 25 minutes or until mushrooms are tender. Sprinkle with salt to taste; serve with lemon wedges, and garnish with fresh thyme, if desired.
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