Salmon Stuffed Mushrooms
Transform canned Salmon into a delicious filling for stuffing 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.
Video
Nutrition
Calories: 284kcalCarbohydrates: 13gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 88mgSodium: 464mgPotassium: 1182mgFiber: 3gSugar: 7gVitamin A: 431IUVitamin C: 8mgCalcium: 329mgIron: 2mg
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