Ingredients with Measurements:
- 16 large mushrooms
- 4 oz smoked salmon, chopped
- 4 oz cream cheese, softened
- 1 tbsp chopped fresh dill
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the mushrooms and discard them. Clean the mushroom caps with a damp paper towel.
3. In a mixing bowl, combine the chopped smoked salmon, softened cream cheese, chopped fresh dill, minced garlic, salt, and black pepper.
4. Spoon the salmon and cream cheese mixture into the mushroom caps, filling them to the top.
5. Sprinkle the grated Parmesan cheese over the stuffed mushrooms.
6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
7. Remove the stuffed mushrooms from the oven and let them cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe makes 16 stuffed mushrooms, serving 4 people as an appetizer.
Nutritional information:
- Calories: 70
- Fat: 5g
- Carbohydrates: 2g
- Protein: 5g
Substitutions for ingredients:
- Smoked salmon can be substituted with cooked shrimp or crab meat.
- Cream cheese can be substituted with goat cheese or ricotta cheese.
- Fresh dill can be substituted with fresh parsley or chives.
Variations:
- Add chopped capers or chopped red onion to the salmon and cream cheese mixture for added flavor.
- Top the stuffed mushrooms with chopped fresh tomatoes or sliced black olives before baking.
Tips and tricks:
- Be sure to clean the mushroom caps thoroughly to remove any dirt or debris.
- Use a spoon to fill the mushroom caps with the salmon and cream cheese mixture for easier and neater filling.
- If the stuffed mushrooms are not browning enough, place them under the broiler for a minute or two.
Storage instructions:
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the stuffed mushrooms, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh dill or chopped parsley.
Garnishes:
- Fresh dill or chopped parsley
Pairings:
- Serve the stuffed mushrooms with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- A simple green salad or roasted vegetables would make a great side dish for these stuffed mushrooms.
Troubleshooting advice:
- If the stuffed mushrooms are too watery, drain any excess liquid from the salmon and cream cheese mixture before filling the mushroom caps.
Food safety advice:
- Be sure to wash your hands and any utensils or surfaces that come into contact with the raw mushrooms or salmon to prevent cross-contamination.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s, and are often served at cocktail parties and other social gatherings.
Flavor profiles:
- The smoked salmon and cream cheese filling is rich and savory, with a hint of garlic and dill. The Parmesan cheese adds a nutty, salty flavor.
Serving suggestions:
- Serve these stuffed mushrooms as an appetizer at your next dinner party or holiday gathering.
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