Salmon And Chive Stuffed Mushrooms Recipes

EASY SALMON AND CHEESE STUFFED MUSHROOMS

Steps:

• Lightly grease a 15x10-inch baking pan. Quickly rinse mushrooms; wipe clean with paper towels. Remove stems from mushrooms; discard or reserve for another use. Place tops, stem sides up, on prepared baking sheet.
• Divide smoked salmon among mushrooms, pressing down lightly. Top with about 1 1/2 tsp. semisoft cheese. Cover and refrigerate up to 24 hours.
• When ready to serve, preheat oven to 425°F. Bake mushrooms 17 to 20 minutes or until mushrooms are tender. Let stand 5 minutes before serving. If desired, sprinkle with parsley.

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.

MUSHROOM STUFFED SALMON FILLET

Steps:

• Rince salmon filet with water and pat dry.
• With a knife, make an incision lengthwise through the filet in order to create a pocket for the stuffing.
• In a pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil and saute the mushrooms with onions until golden. Add the garlic and saute for one more minute.
• Season with thyme, salt and pepper.
• Remove from heat, drain any excess liquids from the sauted mushrooms, chop the cooked mushrooms in small pieces.
• Add bread and cheese to mixture.
• With a spoon, gently fill the cavity with the mixture.
• With remaining tablespoon of oil, coat the outside of the filet, add salt & pepper to taste.
• Place the stuffed filet on baking sheet and cook in the oven at 420 for approximately 20-25 minutes, don't overcook or it will become dry.
• Gently slice each portion and serve with any white sauce such as bechamel or hollandaise sauce (I used an envelope sauce mix).

SALMON-STUFFED MUSHROOMS

Steps:

• Preheat oven to 325 degrees. In a large saucepan, melt butter; add garlic and cook and stir for 2-3 minutes until fragrant.
• Sprinkle salmon with salt and pepper and add to skillet.
• Cook, turning once, just until salmon flakes.
• Remove pan from heat and remove fish from pan.
• Remove stems from mushrooms and save for another use.
• Drizzle mushrooms with the garlic butter in the pan.
• Break salmon into small pieces and stuff into the mushroom caps.
• Sprinkle each mushroom with some of che cheese.
• Bake for 11-16 minutes or until caps are tender and cheese melts.
• Sprinkle with parsley and serve immediately.

SMOKED SALMON & CHIVE STUFFED MUSHROOMS SERVES 3-4 RECIPE

Steps:

• Clean mushrooms, and remove all stems. Microwave mushroom caps for one minute in a glass baking dish. Finely chop stems. Sauté stems in butter. When stems are soft, add remaining ingredients. Stir until combined. Fill mushroom caps with mixture, and bake at 425 degrees for 10 minutes. Garnish with additional salmon and chives.

STUFFED PORTABELLA MUSHROOMS WITH SALMON

Steps:

• In mixing bowl, mix cream cheese, salmon, seasoning, milk, egg, and italian seasoning. Mix on slow speed with mixer.
• Melt margarine and mix with bread cubes in a separate bowl. Set aside.
• With a spoon, mix celery, water chesnuts, carrots and green pepper.
• Add bread cubes.
• Place mushrooms, cap side down on greased baking pan.
• Preheat oven 375*.
• Mound filling in each cap.
• Bake 25 minutes.
• Top each mushroom with shredded cheese and place under the broiler until melted and starting to turn a little brown.