Mains,  Recipes

Salmon Stuffed Portobello Mushrooms

We are big salmon lovers in our house. Simple baked salmon with a veggie and rice or potatoes is a pretty standard meal for us. This recipe came about one day when I was looking for a bit of a change from our normal baked salmon dinner. Since then, this has become one of my favorite ways to mix things up and it the perfect recipe to use up leftover salmon

In this dish, roasted Portobello caps are stuffed a mixture of flaked salmon, mashed chickpeas, Dijon mustard, Greek yogurt and fresh parsley. Just before baking they are topped with seasoned gluten-free panko and baked till crisp! The salmon mixture, bursting with flavor is perfectly counterbalanced with the mild earthiness of the roasted mushroom cap.

Packed with protein from the salmon and chickpeas, these stuffed mushrooms paired with a salad or vegetable of choice make for a healthy and filling meal.

Salmon Stuffed Portobello Mushrooms

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2


  • 8 oz cooked salmon
  • 1/2 cup chickpeas- mashed
  • 2 tbs Greek yogurt
  • 1 tsp Dijon mustard
  • 2 cloves garlic-minced
  • 2 tbs parsley
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 Portabella mushrooms

Bread-crumb topping:

  • 1/3 cup gluten-free Panko
  • 1 garlic clove minced
  • 1 tsp lemon zest
  • 1/8 tsp red pepper flakes
  • 1 tbs parsley
  • 2 tbs olive oil


  • Preheat over to 400F
  • Prepare a baking sheet with parchment or non-stick baking mat.
  • Bush mushroom caps with olive oil and season with salt and pepper.
  • Bake for 15 minutes-remove from oven and set aside.

Salmon filling:

  • In a large bowl use a fork to mash the 1/2 cup of chickpeas (it doesn’t need to be perfect, leaving a few chucks will give the mixture texture). Add flaked salmon, Greek yogurt, Dijon mustard, parsley, garlic, lemon zest, lemon juice and salt and pepper. Stir to combine being careful not to break up the salmon too much.

Breadcrumb topping:

  • In a small bowl combine gluten-free Panko, garlic, lemon zest, red pepper flakes, parsley and olive- salt and pepper to taste.


  • Divide the salmon filling in half and fill each mushroom cap with the mixture.
  • Top the mixture with the breadcrumb topping- pressing it into the filling to make sure it sticks.
  • Place the stuffed mushrooms into the oven for 15-20 minutes, just enough time for the filling to be warmed and the breadcrumbs to start to crisp.
  • Remove from oven and serve with your favorite side and a wedge of lemon.


Leave a Reply

%d bloggers like this: