Dinner time never get's boring around here. My wheels are always turning thinking up new recipes. I was inspired to make this one after purchasing some great looking large mushrooms at my local farm market.
Ingredients:
6 very large mushrooms with middle stem removed
6 oz softened cream cheese
2 uncooked salmon filets
1 shallot
1/4 red pepper diced
1 cup Panko Bread Crumbs
1 tsp Old Bay Seasoning
S&P to taste
6 Tablespoons grated parmesan cheese
Clean mushrooms removing stem. Put in baking dish. In small bowl put the stems (chopped up) along with the shallots, and red pepper. Steam these for 3 minutes to soften. Chop the salmon up into little bitty pieces. Add the steamed vegetables while they are still hot to the salmon, cream cheese, panko, and spices, reserving a bit of the parmesan cheese for the top. Fill the mushroom caps with the salmon mixture. Top them with a bit of the panko, and parmesan cheese. Bake covered for 35 minutes at 375 degrees F. Remove foil and bake for an additional 10 minutes or until browned on top. Let cool for 5 minutes before serving. Oh my, these may be one of my new favorites.
Ingredients:
6 very large mushrooms with middle stem removed
6 oz softened cream cheese
2 uncooked salmon filets
1 shallot
1/4 red pepper diced
1 cup Panko Bread Crumbs
1 tsp Old Bay Seasoning
S&P to taste
6 Tablespoons grated parmesan cheese
Clean mushrooms removing stem. Put in baking dish. In small bowl put the stems (chopped up) along with the shallots, and red pepper. Steam these for 3 minutes to soften. Chop the salmon up into little bitty pieces. Add the steamed vegetables while they are still hot to the salmon, cream cheese, panko, and spices, reserving a bit of the parmesan cheese for the top. Fill the mushroom caps with the salmon mixture. Top them with a bit of the panko, and parmesan cheese. Bake covered for 35 minutes at 375 degrees F. Remove foil and bake for an additional 10 minutes or until browned on top. Let cool for 5 minutes before serving. Oh my, these may be one of my new favorites.
