My Fresh Salmon-Stuffed Portabella Mushrooms with Oven-Roasted Veggies. WARNING They Can Become Addictive!

I often purchase Baby Bella and Portabella mushroom caps. Today, I decided to bake the Portabellas stuffed with fresh salmon. I never done it that way before, however, there is always a first time for everything, right? I made a raw salmon mix similar to what I would do for salmon cakes and hoped for the best. The risk paid off and they turned out great.
 
Approximate Prep and Cooking Time: 35-40 Minutes
Approximate Cost: $11.04 (or $2.76 per serving)
Servings: 4
 
Ingredients
2 fresh salmon stake ($4.50)
4 large Portabella mushroom caps ($2.99)
1/4 cup seasoned panko bread crumbs (.40)
1 tsp. dried garlic (.20)
1 tsp. dried parsley flakes (.15)
1 tsp. fresh thyme (.15)
1 tsp. Paprika (.15)
1 small onion or shallot chopped fine (.45)
1 egg, lightly beaten (.20)
salt and pepper to taste
1 ½ tbsp. of olive oil (.60)
5 tbsp. grated parmesan cheese plus extra to sprinkle after they come out of the oven ($1.25)

Directions
 
Preheat oven to 350 degrees.
 
In a bowl combine the salmon, bread crumbs, egg, herbs, onion, garlic, paprika and 1 tbsp. of cheese. Mix well until all ingredients are combined.
 
Clean the outside, remove the black gills inside the cap and rub olive oil on the mushrooms to coat them well. (Warning, they are like sponges and absorb the oil fast.)
 
Place mushroom caps in a baking dish coated with olive oil.
 
Divide your salmon mixture into four equal parts. Form the mix into balls and place inside each of your 4 mushroom caps.
 
Bake for 20 minutes until the mushrooms are tender and the salmon is cooked but tender.
 
Remove from the oven and sprinkle with fresh parmesan cheese and serve immediately.
 
HACK: You can serve this dish with roasted veggies, a salad, avocado, or any other veggie of your choice.