• 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.