Delight in the rich flavors of these Salmon Stuffed Mushrooms, the perfect appetizer for any occasion. Combine canned pink salmon with cream cheese, garlic, lemon, and dill, to create a savory filling that complements the earthy mushrooms. Serve them warm as an elegant starter or a bite-sized treat that’s sure to impress your guests. Pair them with a batch of my Meatball Stuffed Mushrooms for a great variety.
For more delicious recipes including mushrooms, take a look at my Asparagus Mushroom Soup or Mushroom Tartine. Pair these appetizers with delicious pasta dishes like my Buffalo Chicken Stuffed Shells or my Bacon and Mushroom Pasta.
Ingredients
Find below the list of ingredients used to make my Salmon Stuffed Mushrooms.
- White Button Mushrooms
- Cream Cheese
- Sour Cream
- Lemon Juice
- Old Bay Seasoning
- Fresh Dill
- Grated Marble Cheese
- Grated Parmesan Cheese
- Panko Crumbs
- Olive Oil
See recipe card for quantities.
Instructions
Start by preheating your oven to 400F and line a baking tray with parchment paper. Clean the mushrooms by brushing off the extra debris, without getting them wet.
Step 1: Remove the stems from the mushrooms and place them on the prepared tray, cavity up.
Step 2: Whisk in a large bowl, the softened cream cheese and sour cream. Add in the lemon juice, fresh dill and seasoning to the bowl, and whisk in until smooth.
Step 3: Drain the cans of salmon. Fold in the salmon and the grated cheeses into the cream cheese mixture.
Step 4: Fill each mushroom cavity with the salmon mixture, pressing it in, and then creating a small mound of filling on top.
Sprinkle the Salmon Stuffed Mushrooms with the panko crumbs and then lightly drizzle the mushroom with olive oil. Place in the preheat oven for 18 minutes, turning the baking tray around half way through.
Substitutions
- Old Bay Seasoning - Substitute the Old Bay Seasoning with 1 teaspoon celery and 1 teaspoon paprika. You can also use Cajun, or Creole seasoning instead.
- Mushrooms - Use the filling in this recipe to fill 6 Portobello mushroom. Alternatively, you can replace the the white button mushrooms with cremini mushrooms.
- Grated Cheese - Feel free to use any type of grated cheese in this recipe, especially if you do not have parmesan cheese.
Storage
Store any leftover Salmon Stuffed Mushrooms in an airtight container. Place in the fridge for up to 2 days. Keep any extra mushroom in the freezer for up to a month. Heat the stuffed mushroom, preferable in an oven or toaster oven to get them to be crispy as when you first enjoyed them.
Recipe
Salmon Stuffed Mushrooms
Ingredients
- 24 pieces White Button Mushrooms
- 426 grams Canned Wild Pink Salmon 2 x 213g cans, drained
- ½ cup Cream Cheese softened
- 2 tablespoon Sour Cream
- 2 tablespoon Lemon Juice from half a lemon
- ¼ cup Marble Cheese grated
- ¼ cup Parmesan Cheese grated
- 1 tablespoon Fresh Dill finely chopped
- 1½ teaspoon Old Bay Seasoning
- ¼ cup Panko Crumbs
- 1 tablespoon Olive Oil
Instructions
- Start by preheating your oven to 400F and line a baking tray with parchment paper. Clean the mushrooms by brushing off the extra debris, without getting them wet.
- Remove the stems from the mushrooms and place them on the prepared tray, cavity up.
- Whisk in a large bowl, the softened cream cheese and sour cream. Add in the lemon juice, fresh dill and seasoning to the bowl, and whisk in until smooth.
- Drain the cans of salmon. Fold in the salmon and the grated cheeses into the cream cheese mixture.
- Fill each mushroom cavity with the salmon mixture, pressing it in, and then creating a small mound of filling on top.
- Sprinkle the Salmon Stuffed Mushrooms with the panko crumbs and then lightly drizzle the mushroom with olive oil.
- Place in the preheat oven for 18 minutes, turning the baking tray around half way through.
