Everyone need a healthy dish now and then, a human body can’t survive on McD’s and nuggets alone. So once in a while, make something to let your body say “thanks!” Here are Salmon Artichoke Stuffed Portobello Mushrooms, enjoy!
- 6 oz boneless, skinless salmon fillet
- 1⁄8 tsp sea salt
- 1⁄8 tsp plus ¼ tsp ground black pepper, divided
- ½ cup quinoa
- ½ tsp olive oil
- 1 shallot, minced
- 1½ cups frozen artichoke hearts, thawed and finely chopped
- 1 carrot, peeled and grated
- ¼ 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˚F. 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˚F.
- Cook quinoa 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 sauté, stirring often, until soft, 3 to 4 minutes. Transfer to a bowl. Stir in quinoa, salmon, carrot, ¼ cup cheese, 3 tbsp chives, 2 tsp nuts and remaining ¼ 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˚F until cheese melts, about 12 minutes.