Portobello and Salmon Bake with Thyme


  • 4Portobello mushroom caps
  • 1-1/2 cup poached salmon fillet, flaked
  • 1 medium white onion, chopped
  • 2 celery ribs, chopped
  • 2 green onions, chopped
  • 1 medium carrot, chopped
  • 1 tablespoon fresh thyme, chopped
  • ½ cup mozzarella cheese, grated
  • salt and freshly ground black pepper
  • cooking spray


  1. Preheat oven to 450 F (225 C). Lightly grease a baking dish with cooking spray.
  2. Combine salmon, onion, celery, green onions, carrot, and fresh thyme. Season with salt and pepper to taste. Mix well.
  3. Place mushrooms in the greased baking dish and spoon salmon-veggie mixture onto each Portobello caps. Sprinkle with mozzarella cheese.
  4. Bake for 15-20 minutes or until tops are browned and mushrooms are softened.Serve and enjoy.

Yield: 4 servings

Nutritional Information (Per Serving)

Diabetic Exchange 0 Fruit, 0 Fat, 1 Vegetable 0 Starch, 1Lean Meat, 0 Carb
Energy 151 calories
Total Fat Saturated Fat Trans-fat 6.8 g 2.4 g 0.0 g
Cholesterol 35.0 mg
Sodium 115 mg
Total Carbohydrate Dietary Fiber Sugars 6.1 g 1.6 g 2.5 g
Protein 16.9 g
(56 Articles)

Celeste Jarabese is a Registered Nutritionist-Dietitian practicing for more than 10 years specializing in Adult and Child Nutrition. Graduated with a Bachelors degree in Nutrition and Dietetics, her fields of expertise are Food, Diet (General and Therapeutic), and Nutrition. She is a recipe writer who also has a great passion for cooking and baking.

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