Salmon Stuffed Portobello Mushrooms

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.