Salmon Stuffed Portobello

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Yield: 2 Stuffed Mushrooms


  • 1 salmon fillet
  • Dried dill, to taste
  • 1/3 c plain greek yogurt
  • 1 lemon
  • 1 clove garlic, minced
  • 5 fresh basil leaves, chopped
  • 1/2 c chopped tomato
  • 1/4 c chopped red onion
  • 2 portobello mushrooms
  • Salt & pepper


  1. Preheat oven to 375°F
  2. Wash and de-stem your portobello mushrooms.
  3. Place on a cooking sheet with the fleshy belly pointed up. Drizzle with a bit of olive oil and sprinkle with salt & pepper.
  4. Place in the oven for 15 minutes.
  5. Set your salmon on a large piece of tin foil. Drizzle with olive oil, and squeeze fresh lemon on top. Sprinkle with dill.
  6. Fold both sides up and over your salmon, and roll up the edges so it's completely enclosed.
  7. Turn the oven to 550 and let it preheat for 5 minutes with the mushrooms still in it.
  8. Add the foiled salmon and cook everything another 10 minutes.
  9. While that cooks, In a small bowl, combine the tomato, red onion, garlic and basil.
  10. In another small dish combine the yogurt and 2 tbsp freshly squeezed lemon and a generous pinch of dill.
  11. When the timer is up, remove the cooking sheet from the oven.
  12. Immediately (but carefully as not to burn yourself) flip over the mushrooms to let the access liquid come out. Then turn them back around to begin stuffing.
  13. Spoon half the yogurt mixture, and half the tomato mixture into each mushroom.
  14. Cut your salmon in half, and place a half into each mushroom.
  15. Garnish with extra dill and basil if desired.
  16. Serve immediately and enjoy!

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