Salmon Stuffed Portabella Mushrooms
Red sockeye salmon, drained
panko bread crumbs
cream cheese, softened
green onions, thinly sliced
egg, lightly beaten
Parmesan cheese plus more for sprinkling
salt & pepper to taste
portabella mushroom caps, stems & gills removed
zesty Italian dressing or olive oil
Preheat oven to 400 F. In a bowl, combine all ingredients through salt & pepper, mix well. Coat both sides of mushrooms in Italian dressing & place them upside down in a baking dish.
Equally distribute the salmon mixture between mushroom caps; form a mound. Sprinkle with extra Parmesan cheese. Bake 25-35 minutes or until mushrooms are tender & the cheese is slightly browned.