Szechuan Salmon-Stuffed Mushrooms
Mushrooms are healthy, tasty vegetables that make a great addition to any meal! Their meaty flavor adds a deep, rich taste to this spicy Paleo dish. The spice from the hot sauce and five-spice powder really kick up this dish and bring together the flavors of the creamy salmon, Paleo Mayo mixture, and portobello mushrooms. If you’re looking to turn this hors d’oeuvre into a filling dinner, just add the ingredients to a large portobello cap instead!
16–20 large portobello mushrooms, stems removed and chopped
3–4 green onions, chopped
1 large red bell pepper
1 large green bell pepper
2 tablespoons hot sauce
1 teaspoon chipotle pepper
1 teaspoon five-spice powder (cinnamon, fennel, cloves, star anise, white pepper)
1 tablespoon olive oil
1 (14-ounce) can salmon
8 ounces almond meal
Paleo Mayo (see Chapter 5), to moisten
- Combine the mushroom stems, green onions, peppers, hot sauce, chipotle pepper, and five-spice powder in a bowl, and then transfer to a large frying pan coated with the 1 tablespoon of olive oil, and sauté over medium-low heat. During the last few minutes of sautéing, add the canned salmon, being careful not to overcook. Once cooked, remove from heat, and mix the spicy salmon mixture with almond meal and enough Paleo Mayo to hold the mixture together.
- Place the portobello caps in a baking dish, fill with salmon mixture, cover, and chill. These can be made a day ahead. When preparing to serve, preheat the oven to 450°F and bake for 10–12 minutes.