Stuffed Portabella Mushrooms With Salmon

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 ounces cream cheese, softened
• 6 ounces canned salmon, skin removed
• 1/2 teaspoon alpine touch seasoning
• 1/3 cup evaporated milk
• 1 teaspoon italian seasoning
• 1 eggs or 1 egg beaters egg substitute
• 2 cups unseasoned bread cubes
• 1/2 cup margarine
• 1/2 cup minced celery
• 1/2 cup diced water chestnut
• 1/3 cup grated carrot
• 1/3 cup diced green pepper
• 6 full size portabella mushrooms
• 1 cup shredded mozzarella cheese
• pam cooking spray
• pepper

Recipe

• 1 in mixing bowl, mix cream cheese, salmon, seasoning, milk, egg, and italian seasoning. mix on slow speed with mixer.
• 2 melt margarine and mix with bread cubes in a separate bowl. set aside.
• 3 with a spoon, mix celery, water chesnuts, carrots and green pepper.
• 4 add bread cubes.
• 5 place mushrooms, cap side down on greased baking pan.
• 6 preheat oven 375*.
• 7 mound filling in each cap.
• 8 bake 25 minutes.
• 9 top each mushroom with shredded cheese and place under the broiler until melted and starting to turn a little brown.