32 oz salmon fillets.
24 oz baby portobello mushrooms, sliced
1 onion, chopped
1 cup of chopped celery (about 4 sticks)
1 lb softened cream cheese
4 cups shredded Mozzarella cheese
Parsley, salt and pepper to taste
12 oz bag of frozen Riced Cauliflower
Bake the salmon with butter salt and parsley on it. 30 to 40 min at 400 F.
Once cooked, take off the skin and bones if needed and shred in a large bowl.
In a hot pan cook 8 oz of mushroom, all the onion and celery with a bit of oil, salt, pepper, garlic and parsley. Add to the bowl.
Melt the cream cheese and mix in with salmon.
Then mix in 2 cups of mozzarella and spices.
Cook the rest of the mushroom separately and put on the side.
In the casserole dish, put in this order:
half of the fish mixture and flatten down,
half the mushrooms evenly,
half the cauliflower rice evenly,
1 cup mozzarella cheese evenly.
Repeat one more time.
Bake at 400 F for 40 min or until top is golden brown. Enjoy!
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