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salmon stuffed mushrooms
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5 from 1 vote

Salmon Stuffed Mushrooms

Prep Time25 mins
Cook Time30 mins
Course: Appetizer
Cuisine: American
Keyword: gluten-free, Keto, Stuffed Mushrooms
Servings: 25 mushrooms
Calories: 30kcal
Author: Silvia Dunnirvine

Ingredients

  • 25 organic baby Bella mushrooms
  • 8 oz salmon, cooked and shredded
  • 1 cup cauliflower rice
  • 1 whole red bell pepper, chopped really small
  • 3/4 cup fresh parsley, chopped
  • 1 tbsp old bay seasoning
  • 2 tbsp olive oil
  • salt and pepper, to taste

Instructions

  • Rinse mushrooms in cold water. Transfer to a clean cloth and dry them gently or let them air dry. Remove stalks including any bits left in inner cap but do not remove the gills. Save mushroom stalks for soup. Transfer clean and dry mushrooms to a bowl.
  • Add 1 tbsp olive oil (more if needed), sea salt and black pepper to mushrooms and toss to coat. Let mushrooms marinate while you work on salmon stuffing.
  • Heat a medium skillet with remaining 1 tbsp olive oil. Add salmon, cauliflower rice and red bell pepper. Season with bay seasoning, salt and pepper to taste and parsley. Stir and cook for about 8-10 minutes.
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  • Arrange mushrooms, open side up in a baking dish. Fill each mushroom cavity with salmon stuffing forming a small dome.
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  • Bake at 400F degrees fro 20 minutes until mushrooms are soft. There will be some liquid on the bottom of the dish from the mushrooms, that's okay.
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  • Transfer mushrooms to a serving dish. Garnish with fresh parsley and serve with lemon wedges.

Nutrition

Calories: 30kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 8mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg