Best 6 Mushroom Caps Stuffed With Smoked Salmon Recipes

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Steps:

• Preheat oven to 375°F.
• Toss the mushroom caps with the olive oil to coat. Place on a parchment or Silpat lined baking sheet pan. Sprinkle with salt and black pepper. Bake until lightly cooked, about five minutes.
• Meanwhile, mix the cream cheese, capers, and chopped dill. Distribute the cream cheese mixture in the baked mushroom caps. Roll twelve thin slices of smoked salmon into rose-shaped circles and place in the center of the cream cheese. May be refrigerated for a few hours before finish baking.
• Return the stuffed mushrooms to the oven. Bake until heated thoroughly, about eight to ten minutes. Transfer to a serving platter and garnish with the fresh dill leaves.

MUSHROOM CAPS STUFFED WITH SMOKED SALMON

Steps:

• Clean mushrooms by wiping (do not wash.).
• Take stems out of mushrooms and save for another purpose.
• Combine cream cheese, mayonnaise, smoked salmon, dill, lemon juice,margarine, 1 tablespoons butter, and parsley. Mix well.
• Brush insides and outsides of mushrooms with olive oil.
• Stuff mushrooms with cream cheese mixture, mounding it up a little.
• Mix the breadcrumbs, parmesan cheese and melted margarine and sprinkle over the mushrooms.
• Bake at 375 degrees for 15 to 20 minutes.
• The bread crumbs should be golden brown.
• Take care when eating. They will be very hot and there will be some very hot liquid in the mushroom.

STUFFED MUSHROOM CAPS

Steps:

• Preheat oven to a hot 220C degrees.
• Line a 13x11 oven tray with foil; grease the foil.
• Remove mushroom stalks from the caps; chop finely.
• Arrange caps on tray.
• Heat oil in frying pan, add bacon.
• Cook over medium heat for 3 minutes, stirring occasionally.
• Add chopped mushroom stems.
• Cook over high heat for 2 minutes.
• Remove pan from heat.
• Transfer the mixture to a medium bowl.
• Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined.
• Divide bacon and mushroom mix evenly into 10 portions.
• Press mix into each cap.
• Bake for 12 minutes or until lightly golden.

SMOKED SALMON & CHIVE STUFFED MUSHROOMS SERVES 3-4 RECIPE

Steps:

• Clean mushrooms, and remove all stems. Microwave mushroom caps for one minute in a glass baking dish. Finely chop stems. Sauté stems in butter. When stems are soft, add remaining ingredients. Stir until combined. Fill mushroom caps with mixture, and bake at 425 degrees for 10 minutes. Garnish with additional salmon and chives.

SEAFOOD STUFFED MUSHROOM CAPS

Steps:

• Saute the mushroom caps in 1 tbsp butter and splash of wine till softened slightly and water has leached from the mushrooms.
• Puree rest of ingredients in food processor till well blended.
• Pipe the mixture into caps.
• Heat in the oven till done.
• About 15 minutes at 350.
• Sprinkle with parmessan and parsley if desired.

SALMON-STUFFED MUSHROOMS

Steps:

• Preheat oven to 325 degrees. In a large saucepan, melt butter; add garlic and cook and stir for 2-3 minutes until fragrant.
• Sprinkle salmon with salt and pepper and add to skillet.
• Cook, turning once, just until salmon flakes.
• Remove pan from heat and remove fish from pan.
• Remove stems from mushrooms and save for another use.
• Drizzle mushrooms with the garlic butter in the pan.
• Break salmon into small pieces and stuff into the mushroom caps.
• Sprinkle each mushroom with some of che cheese.
• Bake for 11-16 minutes or until caps are tender and cheese melts.
• Sprinkle with parsley and serve immediately.