Here ya go kiddies, another yum-yum from Clean Eating magazine. I had it for dinner tonight and can I just say, I already am craving the leftovers that I'm supposed to be saving for tomorrow. It's super yummy and was not hard to make at all. I am gluten free so I left out the bulgur that the recipe called for but it didn't seem to make a difference at all. I also used organic jarred artichoke hearts instead of frozen ones cuz they were impossible to find but again, didn't seem to change it. Anyway, enjoy!
Salmon Artichoke-Stuffed Portobello Mushrooms
- 6 oz boneless, skinless salmon filet
- 1/8 tsp sea salt
- 1/8 tsp plus 1/4 tsp ground black pepper, divided
- 1/2 cup bulgur, rinsed (omit for gluten free)
- 1/2 tsp olive oil
- 1 shallot, minced
- 1 1/2 cups frozen artichoke hearts, thawed and finely chopped
- 1 carrot, peeled and grated
- 1/4 cup plus 2 tbsp reduced-fat crumbled feta cheese, divided
- 4 tbsp chopped fresh chives, divided
- 3 tsp toasted unsalted pine nuts, divided
- 4 portobello mushrooms, stems trimmed
- Preheat oven to 350. Season salmon with salt and 1/8 tsp pepper. In a foil-lined baking dish, add salmon and bake until flesh flakes easily when tested with a fork, 25 to 30 minutes. Chop salmon into bite-size pieces; keep oven at 350.
- Meanwhile, cook bulgur (if using) according to package directions. Fluff with a fork and set aside, uncovered, for 5 minutes.
- Meanwhile, in a nonstick skillet, heat oil on medium. Add shallot and artichokes and saute, stirring often, until soft, 3 to 4 minutes. Transfer to a bowl. Stir in bulgur, salmon, carrot, 1/4 cup cheese, 3 tbsp chives, 2 tsp nuts and remaining 1/4 tsp pepper.
- Arrange mushrooms stem side up in a separate foil-lined baking dish. Spoon salmon mixture into mushrooms. Top with remaining 2 tbsp cheese, 1 tbsp chives and 1 tsp nuts, dividing evenly. Bake at 350 until cheese melts, about 12 minutes.