Breastfeeding Friendly Salmon & Dill Stuffed Portobello Mushrooms
Total time40 min
Prep time15 min
Cook time25 min
4.8(20)
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Learn more →Ingredients
4 servings
- 4 large portobello mushroom caps (about 4–5 inches across), stems removed
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- 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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