Go Back
+ servings
salmon stuffed mushrooms
Print Recipe
5 from 1 vote

Salmon Stuffed Mushrooms

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


  • 25 organic baby Bella mushrooms
  • 8 oz salmon, cooked and shredded
  • 1 cup cauliflower rice
  • 1 whole red bell pepper, chopped really small
  • ¾ cup fresh parsley, chopped
  • 1 tablespoon old bay seasoning
  • 2 tablespoon olive oil
  • salt and pepper, to taste


  • 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 tablespoon 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 tablespoon 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.
    salmon stuffed mushrooms
  • Arrange mushrooms, open side up in a baking dish. Fill each mushroom cavity with salmon stuffing forming a small dome.
    low carb stuffed mushrooms recipe
  • 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.
    stuffed mushrooms healthy
  • Transfer mushrooms to a serving dish. Garnish with fresh parsley and serve with lemon wedges.


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