Smoked Salmon Chive Stuffed Mushrooms Serves 3 4 Recipes

Steps:

• Clean mushrooms by wiping (do not wash.).
• Take stems out of mushrooms and save for another purpose.
• Combine cream cheese, mayonnaise, smoked salmon, dill, lemon juice,margarine, 1 tablespoons butter, and parsley. Mix well.
• Brush insides and outsides of mushrooms with olive oil.
• Stuff mushrooms with cream cheese mixture, mounding it up a little.
• Mix the breadcrumbs, parmesan cheese and melted margarine and sprinkle over the mushrooms.
• Bake at 375 degrees for 15 to 20 minutes.
• The bread crumbs should be golden brown.
• Take care when eating. They will be very hot and there will be some very hot liquid in the mushroom.

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:

• Preheat oven to 375°F.
• Saute mushrooms.
• Break salmon into small pieces. Place evenly over bottom of pie crust. Top salmon with cheese and mushrooms.
• Blend cream, eggs, browned.salt, hot sauce, and nutmeg. Pour this mixture over the cheese, making sure all cheese is moist.
• Bake 40-45 minutes, or until quiche is puffed and browned.

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.

Steps:

• Clean and dry mushrooms; slice thin. Simmer consommé with sherry, thyme, salt and pepper. In a large pan, heat butter or oil. Sauté mushrooms, shallots and garlic until wilted. To serve, ladle consommé into bowls. Divide mushrooms between bowls. Garnish with parsley. Serves between 4 - 6.

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.