Salmon stuffed mushrooms

Serves 2

Ingredients

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  • 1 170g tin of canned salmon
  • 100g cream cheese
  • 1/4-1/2 cup flat leaf parsley, chopped
  • 1/4 cup red onion, finely diced
  • 3tbsp parmesan cheese
  • 1/2-1tbsp Bea’s seasoning (see ingredients below)
  • 1/2 cup bread crumbs
  • 2 large portobello mushrooms or four small ones, centre stalks removed
  • Olive oil for drizzling

 

Bea’s seasoning (this makes approx 1 ½ Tbsp)

  • 1 tbsp paprika
  • 1tsp black pepper
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 tsp dried thyme and oregano

 

Method

  1. Preheat oven to 180 Degrees C.
  2. Combine the first six ingredients in a medium bowl and mix to combine.
  3. Line a tray with baking paper. Place the mushrooms on the tray and stuff the mushroom caps with the mixture and top with bread crumbs. Drizzle with a little olive oil and bake for 15-20 minutes or until the filling is hot and melted. If they are not golden in colour on the top put the mushrooms under the grill for one minute to go golden and crispy.
  4. These stuffed mushrooms are best serve hot straight from the oven as a breakfast or light snack. To share amongst friends, double the recipe and use small portobello mushrooms.

 

ENJOY!

 

   This article is reproduced with permission of   
New Zealand Fishing News

August 2018 - Bea Bagnall
Re-publishing elsewhere is prohibited

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