Salmon And Chive Stuffed Mushrooms Recipes

Steps:

• Rince salmon filet with water and pat dry.
• With a knife, make an incision lengthwise through the filet in order to create a pocket for the stuffing.
• In a pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil and saute the mushrooms with onions until golden. Add the garlic and saute for one more minute.
• Season with thyme, salt and pepper.
• Remove from heat, drain any excess liquids from the sauted mushrooms, chop the cooked mushrooms in small pieces.
• Add bread and cheese to mixture.
• With a spoon, gently fill the cavity with the mixture.
• With remaining tablespoon of oil, coat the outside of the filet, add salt & pepper to taste.
• Place the stuffed filet on baking sheet and cook in the oven at 420 for approximately 20-25 minutes, don't overcook or it will become dry.
• Gently slice each portion and serve with any white sauce such as bechamel or hollandaise sauce (I used an envelope sauce mix).

Steps:

• Clean mushrooms, and remove all stems. Microwave mushroom caps for one minute in a glass baking dish. Finely chop stems. Sauté stems in butter. When stems are soft, add remaining ingredients. Stir until combined. Fill mushroom caps with mixture, and bake at 425 degrees for 10 minutes. Garnish with additional salmon and chives.

Steps:

• Preheat oven to 325 degrees. In a large saucepan, melt butter; add garlic and cook and stir for 2-3 minutes until fragrant.
• Sprinkle salmon with salt and pepper and add to skillet.
• Cook, turning once, just until salmon flakes.
• Remove pan from heat and remove fish from pan.
• Remove stems from mushrooms and save for another use.
• Drizzle mushrooms with the garlic butter in the pan.
• Break salmon into small pieces and stuff into the mushroom caps.
• Sprinkle each mushroom with some of che cheese.
• Bake for 11-16 minutes or until caps are tender and cheese melts.
• Sprinkle with parsley and serve immediately.

Steps:

• Clean mushrooms and remove stems.
• Microwave mushroom caps one minute in a glass baking dish.
• Finely top stems and saute in butter.
• When stems are soft, add remaining ingredients.
• Stir until combined.
• Fill mushroom caps with mixture, and bake at 350 for 10 minutes.
• Garnish with additional salmon and chives if desired.