Salmon Stuffed Mushrooms
These salmon stuffed mushrooms are a delicious and nutritious appetizer!
Servings 15 stuffed mushrooms
Calories 67kcal
Ingredients
- 15 large white mushrooms
- (2) 5-ounce cans Blue Harbor Fish Co.® Wild Pink Salmon, drained
- 3 ounces Neufchatel cream cheese, softened
- 2 tbsp plain nonfat Greek yogurt
- 1/2 lemon, juiced
- 1/3 cup fresh shredded parmesan cheese
- 1/4 cup shredded cheddar cheese
- 1/3 cup thinly sliced green onions (loosely filled)
- 1/3 cup plain panko breadcrumbs
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400 degrees F.
- Remove the stems from the mushrooms and set them aside in a medium bowl.
- In a large mixing bowl, prepare the filling by mixing together the drained salmon, Neufchatel cream cheese, Greek yogurt, lemon juice, parmesan cheese, cheddar cheese, green onions, breadcrumbs, garlic powder, salt, and pepper.
- Take the destemmed mushrooms and toss them with olive oil to lightly coat. Fill each mushroom with the salmon filling mixture, then place on the baking sheet.
- Bake at 400 degrees F for 15 to 20 minutes, or until mushrooms are cooked through and tender, and filling is hot. Let cool for a few minutes, then enjoy!
Notes
Notes:
The total number of mushrooms you need will depend on their size. If you’re using the extra-large stuffer mushrooms, you may only need about 12. If you’re using medium white mushrooms, you may need about 20.
Nutrition analysis (approximate per stuffed mushroom): 67 calories, 3.5 g fat, 1.5 g saturated fat, 140 mg sodium, 3 g carbohydrate, 0.5 g fiber, 1 g sugar, 5.5 g protein, Calcium: 5%, Iron: 3%, Vitamin D: 7%, Potassium: 3%
Nutrition
Calories: 67kcal