Wednesday, May 16, 2012

Salmon Stuffed Mushrooms

This elegant and light appetizer is perfect for a quick snack or for entertaining.  Most stuffed mushroom recipes contain cheese and/or mayo – this recipe keeps it creamy with hummus and flavorful with dill and garlic.

The health factor of this tiny bite is huge… salmon is a great source of omega 3 fatty acids and contains important vitamins (A, C, D, E) and minerals such as zinc, calcium, selenium and iron; hummus is a healthy form of lean protein; and low-calorie mushrooms are full of B vitamins, selenium, potassium and vitamin D. 

  • 10 large organic white button mushrooms, rinsed in cold water and patted dry
  • 1 can wild Alaskan salmon in water
  • 1/3 C garlic hummus (homemade or store bought)
  • 1 tbsp Dijon mustard
  • 2 tsp dill (fresh or dried)
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • Optional garnish ingredients: fresh dill, fresh basil, avocado, roasted shallot ring 
  1. Preheat oven to 350 degrees
  2. Open canned salmon and drain thoroughly
  3. In a mixing bowl, add mustard, dill and pepper to the salmon and set aside
  4. Lightly spray a baking sheet with extra virgin olive oil
  5. Remove the entire stem of each mushroom, leaving a small pocket in the underbelly of each mushroom
  6. Fill the empty space with hummus and top with the salmon mixture
  7. Place in oven for 10 minutes
  8. Let cool for 5 minutes and garnish with dill, basil, a single roasted shallot ring or even avocado!
Did you know?
  • Mushrooms are technically a fungus, not a vegetable (no roots, leaves or seeds) and contain 90% water!
  • It is best to store extra mushrooms in a paper bag in the fridge and they can be stored for up to one week.

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