4 large button mushrooms
3-oz foil pack pink salmon
1/2 Roma tomato
1 clove garlic
6 to 8 pieces of sliced ripe olives
5 to 6 slices roasted red pepper
1-2 tbsp olive oil
black pepper
sea salt
4 slices provolone cheese
2 oz grated cheese
Preheat oven to 350 degrees.
Wash and dry the mushrooms if needed. Dry thoroughly.
Remove the stems from the mushrooms and set aside for tomorrow mornings omelette.
Rub the outside of the mushrooms with a light coat of olive oil and sprinkle with pepper.
Dice the garlic, ripe olives, roasted red pepper and tomato and mix together. Drain off any excess liquid.
Open the salmon packet and drain off excess liquid.
Mix the veggie mixture, grated cheese and salmon with a fork, breaking the salmon into small pieces as you mix. Add a dash of sea salt and mix.
Fill the mushrooms with the salmon mixture. Cover each with a slice of provolone.
Bake for 20 minutes at 350 degrees.
Ingredient notes:
I used Sargento Reduced Fat 4-Cheese Mexican grated cheese and Sargento Reduced Fat Provolone slices. The salmon was Chicken of the Sea Premium Wild Caught Alaskan Salmon. This is $1.15 for a 3-oz foil pouch at Dollar General.
I ate this with a glass of pinot noir. It would also have gone well with a nice chianti, with or without fava beans.
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thanna's journal
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