Ingredients

1.

Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
8 ounce
2.

Olive Oil
1 tablespoon
3.

Salt
¼ teaspoon
4.

Black Pepper
¼ teaspoon
5.

Italian Seasoning
½ teaspoon
6.

Unsalted Butter
1-½ tablespoon
7.

Garlic
1 teaspoon
8.

Paleo Baking Flour by Bob's Red Mill
1 tablespoon
9.

Almond Milk, Plain Or Original, Unsweetened
½ cup
10.

Gouda Cheese
1 cup, shredded
11.

Gouda Cheese
1 cup, shredded
12.

Parmesan Cheese
1 tablespoon, grated
13.

Zucchini
8 ounce
14.

Olive Oil
1 tablespoon
15.

Salt
¼ teaspoon
16.

Black Pepper
¼ teaspoon
17.

Salmon Sockeye Raw
12 oz
18.

Seasoned Salt
⅛ teaspoon
19.

Lemon Pepper Seasoning
⅛ teaspoon
20.

Garlic Powder
⅛ teaspoon
21.

Olive Oil
1 tablespoon
22.

Unsalted Butter
1-½ tablespoon
23.

Cream Cheese
1 ounce
24.

Cream Heavy Whipping
2 tbsp
25.

Shrimp Raw
6 large
26.

Seasoning by Old Bay
½ tsp
27.

Parmesan Cheese
1 tablespoon, grated

Instructions

1.
Since the mushroom casserole takes longer in the oven, you orell want to make this part first. Preheat an oven to 400 degrees. Quarter cremini mushroom caps or chop into small pieces. In a large mixing bowl, mix the mushrooms with olive oil until the mushrooms absorb the oil. Then, toss the mushrooms with salt, pepper, and Italian seasoning. Arrange the seasoned mushrooms in a 7x5 glass baking dish. Pack the mushrooms down gently.
2.
Set the mushrooms aside and make the cheese sauce. Melt the butter in a pot over low heat and cook the garlic in the butter for about 30 seconds. Stir in the flour into the garlic butter. Slowly whisk the mixture until the flour turns golden and the butter thickens.
3.
Whisk in the almond milk and bring the pot to a simmer. Let the sauce simmer until you see it thicken. Reduce the heat back to a low setting and whisk in the first amount of gouda cheese. Whisk over low heat until the sauce reduces to a thick cheese sauce. Pour the thickened cheese sauce over the mushroom casserole. Spread the sauce across the top and let it settle over the mushrooms. Don worry if the sauce is too thick to reach the bottom of the casserole dish yet.
4.
Wrap the dish in aluminum foil and bake for 20 minutes. Remove the foil after 20 minutes and sprinkle the final amounts of gouda and parmesan cheese over the top of the casserole. Bake for an additional 30 minutes without any foil. Let the finished casserole set aside for later.
5.
Reduce your oven heat to 350 degrees. For 2 servings, prepare a large zucchini by slicing it in half lengthwise and scooping out the core. You may either discard the zucchini core or save the pieces of zucchini for another recipe. The weight listed in the ingredients is the final weight of your zucchini after scooping out the cores. Rub the inside and outside of each zucchini boat with the second amount of olive oil listed and sprinkle the salt and pepper over them. Arrange the zucchini boats on a sheet tray lined with parchment paper and bake for 20 minutes.
6.
While the zucchini boats are baking, make the salmon filling. Season a large skinless filet with seasoned salt, lemon pepper, and garlic powder. Heat the third amount of olive oil in a cast-iron or non-stick skillet on high heat. Place the seasoned side of the salmon filet down in the hot oil and cook until the seasonings blacken. Flip the salmon and cook on the other side for 2-3 minutes.
7.
Reduce the skillet heat to low. Use a spatula to break the salmon up into chunky pieces. If there are is rare meat in the center, this is okay. Push all the salmon to the outer edge of your skillet and melt the butter in the center. Then, melt the cream cheese in the center of the skillet. Use a spatula to mix and combine the salmon chunks with the butter and cream cheese, breaking the salmon up into small pieces as it continues cooking. Finally, stir in the cream and let the salmon filling thicken and bubble.
8.
When the zucchini has finished cooking in the oven, fill each boat with the creamy salmon filling. Remove the shells of the jumbo shrimp (you may keep the tails on if you desire). Toss the shrimp in a small mixing bowl with the old bay seasoning. Arrange 3 seasoned shrimp on each zucchini boat and gently press the heads into the filling so they stay in place and the tails stand up a little. Sprinkle the final amount of parmesan cheese over the zucchini boats and bake for 10 more minutes. During this baking time, you may also return the mushroom casserole to the oven to reheat for serving if it has cooled down too much.