Stuffed Portabello Mushrooms

 Welcome to Ms. Jill's Recipe Blog

Let me start by first saying that I am not a gourmet cook or claim to be. I'm not an expert in the kitchen. I don't know all the proper terms and techniques. And I'm not a nutritionist. 

I have autoimmune disease and follow a very strict diet because of food allergies and sensitivities. Because of these reasons I have learned to become creative in the kitchen. 

None of my recipes are the same as I create meals based on what I have in my kitchen, what I'm hungry for, and making sure I don't include any ingredients that aren't good for me. 

When my husband, Bill, really likes a meal I create (which happens often) he always asks me if I can recreate it. LOL! Most of the time the answer is no because I don't follow recipes. 

Family and friends will sometimes ask me for my recipe and I struggle to remember what I did. My sister, Molly, is always interested in my creations and has told me that I need to start a blog. 

So here's my start!!!

Today I made Portabello mushrooms stuffed with salmon, rice, onion and zucchini.

Ingredients:

• 4 Large Portabello Mushrooms
• Salmon (1 piece)
• Rice (1 cup cooked)
• Red Onion (1/4 cup)
• Zucchini (1/4 zucchini)
• Seasoning (I used salt, pepper, cayenne pepper, garlic, and everything bagel seasoning)

Pour a small amount of olive oil and water in a pan. Place the salmon in the pan, season, and simmer until done. Once the salmon is cooked remove and put in a medium size bowl. Use a fork to break up into small chunks. 

Cook your rice until done. Spoon desired amount of rice into bowl with the salmon. 

Chop your onion and zucchini and mix with the salmon and rice.

Stuff your mushrooms, spritz the top with olive oil, add a bit more salt to the top, and bake at 350 degrees for about 30 minutes.

Enjoy!