Salmon-Bacon Stuffed Mushrooms
Indulge in a culinary adventure with these Salmon-Bacon Stuffed Mushrooms—a recipe that artfully marries the rich, savory flavors of smoked salmon and crispy bacon with the earthy allure of tender mushrooms. Each bite offers a delightful contrast of textures, from the cheesy filling to the soft, baked cap, making it a perfect appetizer for any gathering with button mushrooms or a sophisticated twist to your everyday meal with portabella. This dish highlights simple, gourmet ingredients, letting each one shine and create a delicious flavor sure to impress everyone.
Salmon-Bacon Stuffed Mushrooms
Ingredients
- I pint/can Salmon
- 6 pieces Cooked crispy bacon
- 8 oz Cream Cheese
- 4 oz Gruyer shredded cheese for sprinkling on top
- 1 tbsp dehydrated/Freeze dried onion or 1/4 cup diced fresh onion
- 1 tbsp dried minced garlic (substitute fresh if desired)
- salt and pepper to taste
- 4 portabella mushroom caps
Instructions
- Preheat oven to 400 degrees F
- Remove stems from mushrooms
- In a food processor or bowl, mix everything except the Gruyer cheese. Divide into 4 and roll into 4 balls.
- Place mushrooms on baking sheet with parchment paper, put mixture balls into each mushroom cap. Sprinkle Gruyer cheese on top.
- Bake at 400 for 30 minutes
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