Salmon Blue Cheese portabello mushroom

It’s the weekend (finally) and I wanted to make something easy yet delicious to celebrate Friday evening. I had some leftover salmon that I had baked up with dijon mustard, onions, garlic the day before, which I used as the base for the filling of my mushroom. This turned out really well and was so delicious. It felt like a treat and was just the right way to start my happy weekend.  This would work great as an appetizer as well. As a main course, serve with garlic bread and a salad. I had it with my kerabu salad.


1 Portabello mushroom

1/3 cup flaked salmon

2 tbsp hummus

blue cheese (as much or little as you like)

1 tsp minced garlic

2 tsp sliced coriander


1. Remove gills from mushroom.

2. In a bowl, mix salmon, hummus, garlic, coriander, with the stem of the mushroom that has been sliced up.

3. Bake at 350 F for 10-12 minutes, until top has a nice golden crust.

4. Garnish with coriander. Enjoy!


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