Stuffed Portabella Mushrooms With Salmon

Total Time
50mins
Prep 20 mins
Cook 30 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

4 5

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!

5 5

Basic recipe looked easy to prepare as a side dish. I didn't add the salmon or carrots, but chopped onion instead; also didn't need the extra evap. milk since it was creamy enough. Overall, my family loved them; will prepare often!