Stuffed Portabella Mushrooms With Salmon Recipes

STUFFED PORTABELLA MUSHROOMS WITH SALMON

Stuffed Portabella Mushrooms With Salmon image

I purchased these mushrooms and have created a few recipes to use them.Two kinds of cheese are used. Serve with buttered pasta.

Provided by Montana Heart Song

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

4 ounces cream cheese, softened
6 ounces canned salmon, skin removed
1/2 teaspoon alpine touch seasoning
1/3 cup evaporated milk
1 teaspoon italian seasoning
1 eggs or 1 Egg Beaters egg substitute
2 cups unseasoned bread cubes
1/2 cup margarine
1/2 cup minced celery
1/2 cup diced water chestnut
1/3 cup grated carrot
1/3 cup diced green pepper
6 full size portabella mushrooms
1 cup shredded mozzarella cheese
Pam cooking spray
pepper

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.

Nutrition Facts : Calories 323.1, Fat 22.2, SaturatedFat 9, Cholesterol 93.9, Sodium 486.9, Carbohydrate 15.7, Fiber 2.2, Sugar 4.6, Protein 16.9

STUFFED PORTABELLA MUSHROOMS

Stuffed Portabella Mushrooms image

This recipe is from my mother in law. I think the use of artichokes is different than any other stuffed mushroom recipe I've seen. Note that this is best when the filling has a chance to sit overnight but that isn't absolutely necessary.

Provided by Mysterygirl

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces cream cheese
1/4 cup sour cream
2 -3 minced garlic cloves
4 1/2 ounces crabmeat
1/4 cup artichoke heart, diced
1 ounce parmesan cheese
1 green onion, thinly sliced
1/4 cup Italian seasoned breadcrumbs
4 large portabella mushroom caps
8 ounces provolone cheese

Steps:

In a large bowl, combine cream cheese, sour cream, garlic, crab, artichokes, parmesean cheese and green onions mixing well.
Store mixture overnight in an airtight container to allow the flavors to meld.
Preheat oven to 400.
Clean mushrooms, removing stem at the base (this should pop out easily).
Divide cheese mixture between mushrooms.
Sprinkle mushrooms with bread crumbs.
Bake until crumbs are nicely toasted about 5 minutes.
Top with a slice of provolone cheese and return to oven.
Bake mushrooms until cheese is melted and bubbly, about another 15 minutes.

Nutrition Facts : Calories 632.1, Fat 50.1, SaturatedFat 29.2, Cholesterol 160.1, Sodium 1304.2, Carbohydrate 15.8, Fiber 2.5, Sugar 6.4, Protein 31.7

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