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Fresh pre-cut ingredients
Ready in 25 minutes

Protein Boost | Salmon & Stuffed Portobello Mushrooms over Savoury Grains

with Feta, Leafy Greens & Garlic Sauce

Cooking time

25 minutes

Servings

2/4

Calories

1010 /serving

Power up on proteins! Add salmon to your meal with our Protein Boost option. Get stuffed with the fillets served with these portobello caps, filled to the brim with a mouth-watering mélange of garlicky leafy greens, panko and crumbly feta cheese, and then quickly baked to golden and tender in the oven. You’ll serve the pretty packages atop nutty, chewy bulgur, delightfully savoury cracked whole-grain wheat, tossed with crisp radishes for contrast. A tangy mayonnaise-based sauce gives this easy meal a luscious touch.

We will send you:

  • 2 Salmon fillets
  • 100g Radishes
  • 15ml Minced garlic
  • 120g Baby greens (baby spinach or kale)
  • 4 Portobello mushrooms
  • 60ml Mayonnaise
  • 15ml Apple cider vinegar
  • 40g Panko
  • 80g Bulgur
  • 60g Feta
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Eggs, Milk, Salmon, Sulphites, Wheat

You will need:

Medium pot
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
68 g
Saturated Fat
19 g
Sodium
1160 mg
Total Carb
59 g
Sugars
6 g
Protein
45 g
Fibre
10 g
Preparation
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Cook the bulgur
Preheat the oven to 450°F. In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
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Sauté the spinach & make the filling
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the spinach and ⅔ of the garlic. Sauté, 1 to 2 min., until wilted; season with S&P. Divide the spinach between two medium bowls. Reserve the pan. Remove the stems from the mushrooms; roughly chop the stems. To one bowl of spinach, add the mushroom stems, panko, cheese, ⅔ of the spices and S&P; stir well.
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Cook the salmon
Pat the salmon dry with paper towel; season with S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
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Stuff & bake the mushrooms
Arrange the mushrooms, hollow-sides up, on a lined sheet pan, and stuff with the filling. Bake, 14 to 16 min., until golden brown and tender.
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Make the garlic sauce
Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the mayo, vinegar (start with ½), remaining garlic and S&P; stir well.
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Finish & serve
Thinly slice the radishes. To the pot of bulgur, add the radishes, remaining spinach and spices, ⅓ of the garlic sauce and S&P; stir well. Divide the bulgur between your plates. Top with the mushrooms and salmon. Drizzle with the remaining garlic sauce. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.