Crispy Stuffed Mushroom Caps

Today, I’m excited to share a unique and flavorful recipe for crispy stuffed mushroom caps. This dish is perfect for a cozy night in or as an impressive appetizer for your next gathering. The combination of textures and flavors in these mushrooms will surely leave you wanting more.

Ingredients:

2 large portobello mushrooms
100g cream cheese
50g smoked salmon
50g breadcrumbs
10g fresh dill
1 lemon
to taste

Kitchen Tools:

mixing bowl
knife
baking sheet
oven

To start, preheat your oven to 375°F (190°C). Clean the portobello mushrooms and remove the stems. In a mixing bowl, combine the cream cheese, diced smoked salmon, breadcrumbs, chopped fresh dill, and a squeeze of lemon juice. Season with salt and pepper to taste.

Next, generously fill each mushroom cap with the cream cheese mixture, pressing it down gently to ensure it’s packed full. Place the stuffed mushroom caps on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden and crispy.

Once the mushrooms are cooked, remove them from the oven and let them cool slightly before serving. The creamy filling with hints of smoked salmon and dill pairs perfectly with the earthy flavor of the mushrooms.

The approximate total weight of the cooked dish is 300g. This recipe makes 2 servings, with an average weight of 150g per serving. Each serving is approximately 250 calories.

One clever tip for this dish is to sprinkle some extra breadcrumbs on top of the stuffed mushrooms before baking. This will create an even crispier topping that adds a delightful crunch with every bite.

I hope you enjoy making and savoring these crispy stuffed mushroom caps. Feel free to experiment with different fillings or toppings to make this recipe your own. Happy cooking!

Crispy Stuffed Mushroom Caps