Ingredients
For the mushrooms:
16 ounces baby bella mushrooms
2 tablespoons olive oil
4 ounces Ducktrap Cracked Pepper & Garlic Smoked Roasted Salmon
4 ounces full-fat cream cheese, softened
¼ cup parmesan cheese, grated
¼ cup sour cream
2 tablespoons fresh dill + extra for garnish, finely chopped
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon lemon zest
1 garlic clove, grated
â…› teaspoon smoked paprika
Salt and pepper, to taste
For the topping:
½ cup panko breadcrumbs
2 tablespoons unsalted butter, melted
2 tablespoons parmesan cheese, grated
Tools Needed
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Preparation
Preheat oven to 400℉. Line a baking tray with parchment paper.
Make the mushrooms: Carefully clean the mushrooms. Remove the stems, and put the mushroom caps in a medium bowl. Add olive oil and sprinkle with salt and pepper. Toss the mushroom caps then place them on the baking tray with the cavity-side facing upward.
Remove the salmon skin and place the salmon filet on a cutting board. Finely chop then set aside.
In a medium mixing bowl, combine cream cheese, parmesan cheese, sour cream, dill, scallions, lemon juice, lemon zest, garlic, and paprika. Mix well. Fold-in salmon, taste, then season with salt and pepper, if needed.
Use a spoon to generously fill each mushroom cap with the salmon filling.Â
Make the topping: Combine breadcrumbs, butter, and parmesan cheese in a small bowl. Mix until well-combined. Carefully dip the tops of the mushroom caps in the panko, covering the salmon mixture completely. Place the mushrooms back on the baking tray with the panko facing upward.
Bake the stuffed mushrooms in the preheated oven for 15-18 minutes, or until the mushrooms are tender and the tops are golden.
Allow the mushrooms to cool slightly. Garnish with additional dill. Serve warm.
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