Low Sodium Salmon & Dill Stuffed Portobello Mushrooms

Total time40 min

Prep time15 min

Cook time25 min

Low Sodium Salmon & Dill Stuffed Portobello Mushrooms

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Ingredients

4 servings

4 large portobello mushroom caps (about 4–5 inches across), stems removed
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2 tbsp olive oil, divided
½ tsp salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
8 oz fresh salmon fillet, skin removed
4 oz cream cheese, softened
3 tbsp fresh dill, finely chopped
3 scallions, green tops only, thinly sliced
1 tsp apple cider vinegar
¼ tsp garlic powder
1 tbsp fresh lemon juice

For serving

extra fresh dill sprigs, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Using a spoon, scrape out the dark gills from the underside of each portobello cap and discard them. Brush both sides of each cap with 1 tbsp of the olive oil and season with 1/4 tsp of the salt and the black pepper. Arrange the caps gill-side up on the prepared baking sheet.

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