Salmon And Spinach Stuffed Portabellos
- 2 large portobello mushrooms
- 3 tsp. olive oil
- salt and pepper to taste
- 2 Tbsp. minced scallion
- 1/2 lb. salmon fillet, skinned and chopped
- 1 (10 oz.) pkg. frozen whole leaf spinach, thawed
- 3 Tbsp. cream cheese
- Brush mushrooms with oil, salt and pepper.
- Broil them upside down for 3 minutes.
- Preheat oven to 375u0b0.
- Sprinkle with tablespoon of scallions and chopped salmon on each mushroom.
- Cook spinach according to package directions; drain well.
- Blot out most of water and chop it coarsely.
- Put 1 cup of spinach with cream cheese into microwave, just to melt cheese.
- Mix it well with fork.
- Add salt and pepper.
- Layer spinach over the salmon and bake stuffed mushrooms for 20 minutes.
portobello mushrooms, olive oil, salt, scallion, salmon fillet, leaf spinach, cream cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=144073 (may not work)