Parmesan Salmon Stuffed Mushrooms
Indulge in these creamy and savory Parmesan Salmon Stuffed Mushrooms, perfect as a sophisticated seafood appetizer or a delightful side dish.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 spoon or small scoop
Ingredients
Stuffed Mushrooms
- 16 large mushrooms stems removed
- 1 cup cooked salmon flaked
- 1/2 cup cream cheese softened
- 1/2 cup grated parmesan cheese
- 2 cloves garlic minced
- 2 tbsp fresh dill chopped
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Clean and remove the stems from the mushrooms. Use a spoon to gently hollow out the insides to create a cavity for the stuffing.
- In a large mixing bowl, combine the flaked salmon, cream cheese, parmesan cheese, minced garlic, and dill. Mix until well combined. Season with salt and pepper to taste.
- Fill each mushroom cap with the salmon mixture, pressing gently to ensure it's well packed. Place them on a lined baking sheet.
Serving
- Drizzle the stuffed mushrooms with olive oil. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the tops are golden. Serve warm.
Storage
- Allow any leftover mushrooms to cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.
Notes
Pro Tips: Choose fresh, firm mushrooms for the best results. Avoid overfilling the mushrooms to prevent spillage during baking.
Ingredient Substitutions: Swap cream cheese with a dairy-free alternative for a lactose-free version. Use gluten-free breadcrumbs for added texture.
How to Serve: Serve warm, garnished with additional fresh dill or parsley.
Storage & Freshness: Store leftovers in an airtight container and consume within 3 days.
Make-Ahead Tips: Prepare the filling a day in advance and refrigerate. Stuff the mushrooms just before baking for optimal freshness.
Ingredient Substitutions: Swap cream cheese with a dairy-free alternative for a lactose-free version. Use gluten-free breadcrumbs for added texture.
How to Serve: Serve warm, garnished with additional fresh dill or parsley.
Storage & Freshness: Store leftovers in an airtight container and consume within 3 days.
Make-Ahead Tips: Prepare the filling a day in advance and refrigerate. Stuff the mushrooms just before baking for optimal freshness.