You are here

Salmon Stuffed Mushroom Caps

chef.jackson's picture
Ingredients
  Mushrooms 12 Large (About 2 Inches In Diameter)
  Canned salmon 3 3⁄4 Ounce, drained, flaked, and skin and bones removed (1 Can)
  Cream cheese 3 Ounce, softened (1 Package)
  Snipped parsley 1 Tablespoon
  Lemon juice 1 Teaspoon
  Dried marjoram 1⁄4 Teaspoon, crushed
  Parsley sprigs 2
Directions

GETTING READY
1. Wash the mushrooms thoroughly.
2. With paper towels, pat them dry.
3. With a knife, remove the stems of the mushrooms from the caps.
4. Chop enough of the stems finely, till it fills a cup. If you have any extra stems, store them for future use.
5. In a bowl, add 1 cup chopped mushroom stems, the salmon, cream cheese, parsley, lemon juice, and marjoram.
6. Mix well and keep aside.

MAKING
7. In a 9-inch pie plate, place the the mushroom caps neatly in a circle, stem side down.
8. Take a sheer plastic wrap used for oven cooking and cover the plate with it.
9. In the microwave, cook the mushrooms on 100 per cent power or High for 3 to 5 minutes, till the mushrooms are almost tender, turning the plate around once in between.
10. Take the pie plate out of the microwave and remove the wrap.
11. Drain the mushroom caps.
12.Take each mushroom cap at a time and fill it with the salmon mixture.
13. Take the pie plate and rearrange the stuffed mushrooms like before.
14. Place the plate back in the microwave. Do not cover.
15.In the microwave, cook the mixture on High for 3 to 5 minutes, till is is heated through, turning the plate around once.

SERVING
16. Serve hot, garnished with parsley sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Mushroom
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
4.233335
Average: 4.2 (12 votes)