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Szechuan Salmon-Stuffed Mushrooms – szechuan salmon-stuffed mushrooms
Stav Kogan

Szechuan Salmon-Stuffed Mushrooms

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Servings: 8 servings
Calories: 330
Ingredients Method Nutrition

Ingredients
  

  • 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 tbsp hot sauce
  • 1 tsp chipotle pepper
  • 1 tsp five-spice powder (cinnamon, fennel, cloves, star anise, white pepper)
  • 1 tbsp olive oil
  • 1 (14-ounce) can salmon
  • 8 oz almond meal

Method
 

  1. 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.
  2. Once cooked, remove from heat, and mix the spicy salmon mixture with almond meal and enough Paleo Mayo to hold the mixture together.
  3. Place the portobello caps in a baking dish, fill with salmon mixture, cover, and chill. These can be made a day ahead.
  4. When preparing to serve, preheat the oven to 450°F and bake for 10–12 minutes.

Nutrition

Calories: 330kcalCarbohydrates: 9gProtein: 16gFat: 25g

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