Mushrooms make the best serving plates. Because of their neutral taste, they act as somewhat of a palette cleanser next to the more flavor-packed filling. This recipe uses a simple salmon stuffing and bakes it atop open-faced crimini mushrooms. It’s a serving size made easy for the gut and the eyes. Enjoy!
Salmon: is packed with omega-3 fatty acids, which help to treat and prevent inflammation, promote healthy joint cartilage, decrease chances of depression, and increase cognitive function. Salmon is also full of vitamin D, which plays a key role in lowering the risk of several types of cancer, including breast, prostate and colon cancer. Because of its fat content, salmon locks moisture into skin cells, which contributes to a more youthful look, including clearer skin and healthier hair (and decreased hair loss!). The fish is great for eye and cardiovascular health as well.
Keywords: main side pescetarian portabella mushrooms salmon
- 6 ounces fresh salmon
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 small garlic clove, minced
- Small handful fresh parsley, chopped
- 2 scallions, chopped
- 2 tablespoons grated parmesan cheese
- 8-10 crimini mushrooms
- Olive oil
Pulse all ingredients except mushrooms and olive oil in a food processor until roughly evenly combined.
Remove the stems from the mushrooms and dab clean with a wet paper cloth. Coat mushrooms on both sides with olive oil. Place top-side down on a baking sheet. Top each with an equal amount of salmon mixture.
Sprinkle the tops of each with Parmesan cheese and drizzle with olive oil.
Bake at 400 degrees Fahrenheit for approximately 30 minutes or until the salmon is cooked through. Serve with fresh parsley.
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