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Salmon salad is easy to make and packed with protein and omega-3 fatty acids. You can enjoy it in a sandwich, with crackers, wrapped in lettuce leaves and the list goes on.
I love salmon salad stuffed into a huge portobello mushroom cap, topped with cheese and baked until the mushroom is tender and the cheese is gooey. One of these babies makes a satisfying lunch. Add a salad and a dinner roll or piece of garlic bread and you have a nice dinner.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Portobello mushroom caps, huge
- Canned pink salmon
- Light Miracle Whip
- Brown spicy mustard
- Celery, chopped
- Onion, chopped
- Lemon pepper
- Velveeta shreds
- Kraft fat free cheddar cheese
Making the Salmon Salad Stuffed Mushroom Caps
- Place the salmon into a bowl and break it up with a fork.
- Add the chopped onion and celery, lemon pepper, light Miracle Whip and brown spicy mustard to the salmon.
- Thoroughly mix everything together with a fork and set aside.
- I find with huge portobello caps, they don’t quite cook all the way through when I bake them. I have gotten into the habit of popping them into the microwave for 30 to 40 sec, depending on their size to start softening them up. I use a paper towel to absorb any liquid that pools in the cap.
- Stuff the mushroom caps with the salmon salad.
- Next mix the Velveeta shreds with the fat free cheddar. Sprinkle the cheese over the top of the stuffed mushrooms. Pop them into the oven to bake. If you like your cheese slightly browned, pop them under the broil for a few minutes after baking.
- Serve and enjoy.
Serving Ideas
- A salmon salad stuffed mushroom cap can be served for lunch by itself or paired with a cup of soup, air fried breaded zucchini sticks or some fruit salad.
- In the summer, fresh tomatoes from the garden, sliced and drizzled with some Italian dressing pairs well with one of these stuffed mushroom caps.
- Serve a side salad or some air fried cauliflower along with a dinner roll, garlic bread or some cornbread with a salmon salad stuffed mushroom and you have a complete dinner.
WW 2 pt per stuffed cap
Servings: 2 stuffed caps
Calories: 164kcal
Ingredients
- 2 huge portobello mushroom caps
- 1 can pink, boneless salmon, I use Kirkland, 6 oz.
- 3 tbsp chopped onion
- 3 tbsp chopped celery
- 1½ tbsp light Miracle Whip
- 2 tsp brown spicy mustard, or a good squirt
- ¼ tsp lemon pepper
Instructions
- Preheat the oven or air fryer to 400℉
Prepare the Salmon Salad
- Put the canned salmon into a bowl and break it up with a fork.
- Add the light Miracle Whip, spicy brown mustard, celery, onion and lemon pepper to the salmon.
- Mix all the ingredients together until well incorporated.
- Taste the salad. Add a bit more lemon pepper if needed. Set aside.
- Remove the stem from the mushrooms and then clean the cap.
- I find that when very large mushroom caps are baked, they aren't quite tender enough. So I microwave the mushroom caps for 30-35 sec to soften them up a bit.
- Use a paper towel and wick out any liquid that accumulated in the cap
- Evenly divide the salmon salad into two portions and stuff each mushroom cap with a portion of the salmon salad.
- On a piece of wax paper, mix the Velveeta shreds with the shredded non fat cheddar cheese.
- Top each salmon salad stuffed mushroom cap with half of the cheese mixture.
- Place the mushroom caps into a foil lined pan and pop into the oven. Bake for 15-20 min at 400℉. The mushrooms are done when they are fork tender near the edge. If you want the cheese slightly brown, place the caps under the broil for a few minutes.
- Serve and enjoy.
Nutrition
Serving: 1cap | Calories: 164kcal | Carbohydrates: 12g | Protein: 25.2g | Fat: 3.4g | Saturated Fat: 0.5g | Sodium: 599mg | Fiber: 2.4g
Tried this recipe?Let us know how it was!
