Preparation Instructions

STEP 1: Cook Morey’s Wild Salmon Steakhouse according to package instructions. Discard skin, shred salmon with a fork, and set aside.

STEP 2: Place cheese in a bowl and allow to soften slightly, add crème fraîche, parsley, and mix to incorporate.

STEP 3: Fold in chopped spinach and salmon flakes until well distributed. Salt and pepper to taste.

STEP 4: Spoon the filling into the center of each portobello and top with a small amount of olive oil.

STEP 5: Place the portobellos on a foil-lined baking sheet. Bake in a 350-degree oven for 20 to 30 minutes until the filling is warm and the mushrooms are cooked.


  • 6 Morey’s Wild Salmon Steakhouse
  • 4 large portobello mushrooms, cleaned with stems removed
  • 2 cups fresh spinach, steamed, drained, and chopped
  • 8 oz. cream cheese or herbed Boursin cheese
  • 1/4 cup crème fraîche
  • 2 Tbsp. fresh parsley
  • Olive oil
  • Salt and freshly ground black pepper

Prep Time
50 minutes

Serving Size

Additional Product Options

You can also use:
Atlantic Salmon Seasoned Grill

Drink Pairings


Gin Martini

Dry Cider

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