Food
Salmon Stuffed Mushroom Caps
By Yankee Magazine|Feb 21 2007|
Yield
Makes 4 appetizer servings
Ingredients
4 large Portobello mushrooms
6 oz Smoked salmon (lox), chopped
2 eggs, beaten
4 sprigs basil, chopped
1/2 cup grated parmesan cheese
olive oil
Instructions
Brush/wipe any dirt off the mushrooms and break off the stems.
Chop/mince the mushroom stems. Place the mushroom caps in an
oiled pan and spray/drizzle with olive oil.
Mix the eggs, salmon, basil, and parmesan cheese. Add chopped
mushroom stems until the stuffing is the desired thickness.
Place the stuffing in the mushroom caps. Cook the mushroom caps
at 400F for about 15 minutes.
