Best Salmon Stuffed Mushrooms Recipes

Stuffed Portabella Mushrooms With Salmon image

Provided by Montana Heart Song

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

4 ounces cream cheese, softened
6 ounces canned salmon, skin removed
1/2 teaspoon alpine touch seasoning
1/3 cup evaporated milk
1 teaspoon italian seasoning
1 eggs or 1 Egg Beaters egg substitute
2 cups unseasoned bread cubes
1/2 cup margarine
1/2 cup minced celery
1/2 cup diced water chestnut
1/3 cup grated carrot
1/3 cup diced green pepper
6 full size portabella mushrooms
1 cup shredded mozzarella cheese
Pam cooking spray
pepper

Steps:

In mixing bowl, mix cream cheese, salmon, seasoning, milk, egg, and italian seasoning. Mix on slow speed with mixer.
Melt margarine and mix with bread cubes in a separate bowl. Set aside.
With a spoon, mix celery, water chesnuts, carrots and green pepper.
Add bread cubes.
Place mushrooms, cap side down on greased baking pan.
Preheat oven 375*.
Mound filling in each cap.
Bake 25 minutes.
Top each mushroom with shredded cheese and place under the broiler until melted and starting to turn a little brown.

Nutrition Facts : Calories 323.1, Fat 22.2, SaturatedFat 9, Cholesterol 93.9, Sodium 486.9, Carbohydrate 15.7, Fiber 2.2, Sugar 4.6, Protein 16.9

SMOKED SALMON & CHIVE STUFFED MUSHROOMS Serves 3-4 Recipe image

Provided by á-9182

Number Of Ingredients 6

10 large mushroom caps
2 tbsp. butter
8 oz cream cheese
1/2 cup thinly sliced Spence Smoked Salmon
2 tbsp. cut chives
1/4 dried mustard powder

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.

Salmon-Stuffed Mushrooms image

Provided by ratherbeswimmin

Categories Vegetable

Time 46m

Yield 18 serving(s)

Number Of Ingredients 8

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.