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

1. Brush mushrooms with oil, salt and pepper.
2. Broil them upside down for 3 minutes.
3. Preheat oven to 375u0b0.
4. Sprinkle with tablespoon of scallions and chopped salmon on each mushroom.
5. Cook spinach according to package directions; drain well.
6. Blot out most of water and chop it coarsely.
7. Put 1 cup of spinach with cream cheese into microwave, just to melt cheese.
8. Mix it well with fork.
9. Add salt and pepper.
10. 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)