Stuffed Portobella Mushrooms with Cream Cheese and Salmon
Here is another non original idea that we used to make as an appetizer. I have no idea where this recipe comes from but I would bet who ever invented smoked salmon invented this as well. Enjoy!
6 oz. Smoked Salmon
12 whole large fresh Portobella Mushrooms, stems removed
1 tbs. Extra Virgin Olive Oil
6 cloves Garlic, crushed and minced divided
1 cup Kosher Cream Cheese, softened
¼ cup Capers, drained and rinsed
¼ tsp. Onion Powder
A Dash of ground Cayenne Pepper to taste
1 Red Onion, thinly sliced as a garnish
Salt and freshly Ground Black Pepper to taste
Preheat oven to 350 degrees F.
Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add about half of the garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
Fill the mushrooms with this mixture. Bake for 20 minutes in the preheated oven, or until the mushrooms are hot and liquid starts to form under caps. Remove from the oven and allow to cool.
Add the remaining garlic to the cream cheese and season with salt and pepper, onion powder and a little cayenne pepper. Mixture should be very thick.
Using a small spoon, place a the cheese filling on the mushroom and add a small slice of smoked salmon on top. Garnish with some red onion, capers and season with salt and pepper.
This can really be a full meal. Serve one or two mushroom caps per serving along with a fresh salad, a bowl of soup, a fresh vegetable and some fresh bread.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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