Serves 6

6 portabella mushroom caps

3 10 oz packages of frozen spinach

4 oz cream cheese

24 oz salmon

3 tbls butter

salt and pepper to taste

Brush off portabella caps and then baste with the melted butter. Put on a cookie sheet for 10 min at 400 and flip after 5 mins for 10 mins total.

Boil the spinach and drain very well. Salt and pepper it , Add the cream cheese and stir til well blended. Place the spinach mixture on top of the portabella ridges down. Then a 4 0z piece of salmon on top. More basted butter. Put back into the oven for about 10 mins and check it. The Salmon should be lighter in color and flake when you put a fork into it to show you it is done. Don’t wait too long or it will be dry.

Salmon does not take long at all to cook.

Nutritional Information for whole dish:

Fat 121.84
Carbs 65.49
Fiber 34.0
Net Carbs 31.49
Protein 202.19
Calories 2089

Per serving:

Fat 20.31
Carbs 10.92
Fiber 5.7
Net Carbs 5.22
Protein    33.70
Calories 348