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Salmon Stuffed Portobello Mushrooms

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Total Time (minutes)
45
Difficulty
2
Servings
3
Ingredients
11
Total Prep Time: 20 minutes
Calories Per Serving: 180
Nutrients

Nutrition Facts

Serving Size 167g

Amount per serving
Calories 180 Calories from fat: 70
% Daily Value*
Fat 7 g 11 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 3.5 g %
Cholesterol 20 mg 7 %
Sodium 480 mg 20 %
Potassium 520 mg 15 %
Carbohydrate 13 g 4 %
Fiber 2 g 8 %
Sugars 3 g
Protein 16 g
Vitamin A 6 %
Vitamin C 8 %
Calcium 15 %
Iron 8 %
Vitamin D 100 %
Vitamin E 8 %
Vitamin K 70 %
Thiamin 15 %
Riboflavin 20 %
Niacin 40 %
Vitamin B6 10 %
Folate 10 %
Vitamin B12 45 %
Pantothenic Acid 15 %
Phosphorus 25 %
Selenium 50 %
Copper 20 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 can (5 oz.) Sockeye Red Salmon, or Pink Salmon, drained
  • 1/3 cup panko Japanese-style breadcrumbs
  • 1 egg white, lightly beaten
  • 3 tablespoons DOLE® Green Onions, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 DOLE Baby Portobello Mushrooms, stems removed
  • 2 tablespoons olive oil, divided
  • 2 tablespoons grated Romano cheese (opt.)

Directions

  1. PREHEAT oven to 375 degrees.
  2. COMBINE salmon, breadcrumbs, egg white, green onions, parsley, garlic, salt and pepper in medium bowl; mix well.
  3. BRUSH mushrooms lightly with 1 tablespoon oil. Arrange stem side up in 12×7-1/2-inch baking dish, sprayed with non-stick cooking spray. Fill mushrooms equally with salmon mixture using a small ice cream scoop (1-3/4-inch) or spoon.
  4. DRIZZLE top with remaining 1 tablespoon oil and sprinkle with cheese, if desired.
  5. BAKE 25 minutes or until lightly browned.
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Salmon Stuffed Portobello Mushrooms Prep Time:20 minutes Cook time:45 minutes Serves: 3
Nutrition facts: 180 Calories, 7 grams fat
Ingredients: 1 can (5 oz.) Sockeye Red Salmon, or Pink Salmon, drained, 1/3 cup panko Japanese-style breadcrumbs, 1 egg white, lightly beaten, 3 tablespoons DOLE® Green Onions, chopped, 2 tablespoons fresh parsley, chopped, 1 garlic clove, minced, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 6 DOLE Baby Portobello Mushrooms, stems removed, 2 tablespoons olive oil, divided, 2 tablespoons grated Romano cheese (opt.), Directions:PREHEAT oven to 375 degrees.COMBINE salmon, breadcrumbs, egg white, green onions, parsley, garlic, salt and pepper in medium bowl; mix well.BRUSH mushrooms lightly with 1 tablespoon oil. Arrange stem side up in 12×7-1/2-inch baking dish, sprayed with non-stick cooking spray. Fill mushrooms equally with salmon mixture using a small ice cream scoop (1-3/4-inch) or spoon.DRIZZLE top with remaining 1 tablespoon oil and sprinkle with cheese, if desired.BAKE 25 minutes or until lightly browned.