Stuffed Portabella Mushrooms With Salmon

READY IN: 50mins
Recipe by Montana Heart Song

I purchased these mushrooms and have created a few recipes to use them.Two kinds of cheese are used. Serve with buttered pasta.

Top Review by Slewfoot Sue

OMG! Okay, I improvised -- used lox instead of canned salmon and Old Bay spice instead of Alpine and of course ALWAYS butter (NEVER margarine!) For color, used a red pepper instead of green and thick cream instead of evap. milk. This tasted sinful and was just absolutely heavenly!

Ingredients Nutrition


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

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