Mushroom Caps Stuffed With Smoked Salmon Recipe

Name: Mushroom Caps Stuffed With Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 jumbo mushrooms; 175 g cream cheese, about 3/4 cup (light is fine); 1 tablespoon mayonnaise (light is fine); 175 g smoked salmon, about 3/4 cup; 1/2 teaspoon dried dill; 1 tablespoon fresh lemon juice; 1 tablespoon margarine or 1 tablespoon butter; 1/4 cup chopped parsley; 1/2 cup fresh breadcrumb; 2 tablespoons grated parmesan cheese; 2 tablespoons margarine or 2 tablespoons butter, melted

Servings: persons

18 jumbo mushrooms
175 g cream cheese, about 3/4 cup (light is fine)
1 tablespoon mayonnaise (light is fine)
175 g smoked salmon, about 3/4 cup
1/2 teaspoon dried dill
1 tablespoon fresh lemon juice
1 tablespoon margarine or 1 tablespoon butter
1/4 cup chopped parsley
1/2 cup fresh breadcrumb
2 tablespoons grated parmesan cheese
2 tablespoons margarine or 2 tablespoons butter, melted

1
Clean mushrooms by wiping (do not wash.).
2
Take stems out of mushrooms and save for another purpose.
3
Combine cream cheese, mayonnaise, smoked salmon, dill, lemon juice,margarine, 1 tablespoons butter, and parsley. Mix well.
4
Brush insides and outsides of mushrooms with olive oil.
5
Stuff mushrooms with cream cheese mixture, mounding it up a little.
6
Mix the breadcrumbs, parmesan cheese and melted margarine and sprinkle over the mushrooms.
7
Bake at 375 degrees for 15 to 20 minutes.
8
The bread crumbs should be golden brown.
9
Take care when eating. They will be very hot and there will be some very hot liquid in the mushroom.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 18 jumbo mushrooms, 175 g cream cheese, about 3/4 cup (light is fine), 1 tablespoon mayonnaise (light is fine), 175 g smoked salmon, about 3/4 cup, and more.

Yes, Mushroom Caps Stuffed With Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Caps Stuffed With Smoked Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions