Salmon Stuffed Portobello

Last week I didn’t make a blog post on thursday. I mentioned how I moved in my last few posts, but last week we had to move out temporarily for a few days, then move back in. We moved back in on Friday and then Saturday we had a Halloween Housewarming party! (If you’re following my instagram, you might’ve seen my picture of the jack-o-lantern pepperoni I made for the pizzas!). So I’ve been busy! I almost didn’t even have a recipe for this week ready in time because I’ve been so busy getting a costume together for this weekend (Brett and I always get really into costumes and spend a lot of time making them). But in-between thrift shopping and sewing costumes before work, I whipped up these salmon stuffed portobello mushrooms!

My housewarming party was so much fun! Besides the jack-o-lantern pepperoni pizza, I also made a pizza with olive spiders! I also made an apple sangria with homemade apple cider I made the night before. I used apples that I picked myself when I went apple picking with my friend Emma. A friend of mine that works with bees gave me a bottle of honey as a housewarming gift, which I thought was lovely. We played board games and laughed all night. We were up until about 3am when everyone started leaving. I think it was probably the best party I’ve ever had! Everyone had such a great time, and I was so glad everyone came!

My roommates’ birthday and Brett’s birthday are both coming up, just a few days apart. I’m excited to make them cakes and celebrate with them! But I guess I’ll get to the recipe now, since that’s probably why you’re here 😉

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!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


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