These mushroom caps are stuffed with a salmon and cream cheese mixture, topped with parmesan cheese and bread crumbs and baked until golden.
I like to use the salmon fillets below. They are frozen but you can definitely use fresh salmon and canned salmon is an option too.
Purchase mushrooms large enough to hold the stuffing. Any kind of mushroom will do. Mushrooms will shrink a bit while baking so the bigger they are, the better.
Wash and pat dry your mushrooms with a paper towel. Drying is very important as this will reduce the amount of liquid released while baking.
Prepare the filling and the breadcrumb garnish in a bowl. Start stuffing and sprinkle with breadcrumbs garnish.
Place the stuffed mushrooms on a rimmed baking sheet in a single layer so any liquid that is released from the mushrooms stays in the baking sheet and not in the bottom of your oven.
Not a fan of salmon?
·shredded chicken or no meat
·sprinkle green onions
·substitute for Gouda, mozzarella or any other cheese for parmesan cheese
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