Smoked Salmon Stuffed Mushrooms

  • Servings: 20-28 caps
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 lbs. large button mushrooms (20-28 caps), stems removed
  • 4 oz. softened cream cheese
  • 5 teaspoons prepared horseradish
  • 1 1/2 Tablespoons minced fresh dill
  • 1/4 teaspoon ground black pepper
  • 4 oz. hot smoked salmon, flaked (hot smoked salmon is different from the thinly sliced smoked
  • salmon used for lox and bagels
  • 1/2 cup panko breadcrumbs


1. Place the mushrooms, gill side down, on a baking sheet. Place in a 375 F oven for 15-20 minutes or until they are tender. Remove from oven and remove them from the baking sheet to cool.

2. Meanwhile, mix together the cream cheese, horseradish, dill, and black pepper.

3. Gently stir in the smoked salmon.

4. Fill the mushroom caps with the smoked salmon mixture.

5. Press the tops (the salmon filled side) of the mushrooms into the panko breadcrumbs so that the smoked salmon is coated with panko.

6. Put the caps back on the baking sheet and return them to the oven. Bake for 15-20 minutes or until they are hot. Serve immediately.
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