In the heart of my kitchen, there’s always a wonderful whiff of something delicious being cooked. One of my favorite comforts is the combination of seafood and mushrooms. I can still remember the first time I tried stuffed mushrooms at a friend’s dinner party—they were warm, rich, and bursting with flavor. That’s why Salmon Stuffed Mushrooms hold a special place in my heart. They bring together the savory taste of fresh salmon and the earthy richness of mushrooms, creating a dish that’s both simple and sophisticated. If you’re looking for a starter that impresses without requiring too much time or effort, these stuffed mushrooms are just what you need.
why make this recipe
This recipe for Salmon Stuffed Mushrooms is perfect for gatherings or quiet evenings at home. It’s quick to prepare, yet it delivers a gourmet experience. The combination of salmon and cheese not only tastes great but also packs in nutrients, making these bites a healthier option. Plus, they’re easy to customize with your favorite herbs or spices. When you serve these to friends or family, you’ll be sure to get compliments, and they might even ask for the recipe!
how to make Salmon Stuffed Mushrooms
Ingredients
- 15 large white mushrooms
- 2 (5-ounce) cans Blue Harbor Fish Co.® Wild Pink Salmon, drained
- 3 ounces Neufchatel cream cheese, softened
- 2 tbsp plain nonfat Greek yogurt
- 1/2 lemon, juiced
- 1/3 cup fresh shredded parmesan cheese
- 1/4 cup shredded cheddar cheese
- 1/3 cup thinly sliced green onions (loosely filled)
- 1/3 cup plain panko breadcrumbs
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 tbsp olive oil
Directions
- Preheat your oven to 400 degrees F.
- Remove the stems from the mushrooms and set them aside in a medium bowl.
- In a large mixing bowl, mix together the drained salmon, Neufchatel cream cheese, Greek yogurt, lemon juice, parmesan cheese, cheddar cheese, green onions, breadcrumbs, garlic powder, salt, and pepper until well combined.
- Toss the destemmed mushrooms in olive oil to lightly coat them.
- Fill each mushroom cap with the salmon filling mixture and place them on a baking sheet.
- Bake in the preheated oven for 15 to 20 minutes, or until the mushrooms are cooked through and tender, and the filling is hot.
- Let the mushrooms cool for a few minutes before serving. Enjoy!
how to serve Salmon Stuffed Mushrooms
These stuffed mushrooms can be served warm or at room temperature as a delightful appetizer. They pair nicely with a fresh salad or crusty bread, making them perfect for any gathering. You can also drizzle a little extra lemon juice on top for a fresh finish!
how to store Salmon Stuffed Mushrooms
You can store leftover Salmon Stuffed Mushrooms in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a preheated oven at 350 degrees F for about 10 minutes, or until warmed through.
tips to make Salmon Stuffed Mushrooms
- Make sure to remove all the stems from the mushrooms to create enough space for the filling.
- You can experiment with different cheeses, such as feta or goat cheese, for added flavor.
- If you want a bit more heat, consider adding some chopped jalapeños or a dash of hot sauce to the filling.
variation
If you’d like, you can substitute the salmon with cooked crab or shrimp for a different seafood twist. You can also add chopped fresh herbs, like dill or parsley, to enhance the flavor.
FAQs
1. Can I make these stuffed mushrooms ahead of time?
Yes, you can prepare the filling and stuff the mushrooms a few hours before baking. Just keep them covered in the fridge until you are ready to bake.
2. Can I freeze leftover stuffed mushrooms?
Yes, you can freeze them uncooked. Just place them on a baking sheet until firm, then transfer them to a freezer bag. When ready to cook, bake them directly from frozen, adding a few extra minutes to the cooking time.
3. What can I serve with Salmon Stuffed Mushrooms?
These mushrooms pair well with a light salad, garlic bread, or a simple dipping sauce, like ranch or a lemon garlic aioli.
Salmon Stuffed Mushrooms
Ingredients
Mushroom Filling
- 2 5-ounce cans Blue Harbor Fish Co.® Wild Pink Salmon, drained
- 3 ounces Neufchatel cream cheese, softened
- 2 tbsp plain nonfat Greek yogurt
- 1/2 piece lemon, juiced
- 1/3 cup fresh shredded parmesan cheese
- 1/4 cup shredded cheddar cheese
- 1/3 cup thinly sliced green onions (loosely filled)
- 1/3 cup plain panko breadcrumbs
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 tbsp olive oil to coat mushrooms
Mushrooms
- 15 large white mushrooms
Method
Preparation
- Preheat your oven to 400 degrees F.
- Remove the stems from the mushrooms and set them aside in a medium bowl.
- In a large mixing bowl, mix together the drained salmon, Neufchatel cream cheese, Greek yogurt, lemon juice, parmesan cheese, cheddar cheese, green onions, breadcrumbs, garlic powder, salt, and pepper until well combined.
- Toss the destemmed mushrooms in olive oil to lightly coat them.
- Fill each mushroom cap with the salmon filling mixture and place them on a baking sheet.
Baking
- Bake in the preheated oven for 15 to 20 minutes, or until the mushrooms are cooked through and tender, and the filling is hot.
- Let the mushrooms cool for a few minutes before serving.