Smoked BC Salmon Stuffed Portobellos
What do you do with leftover Salmon? I know leftover salmon doesn’t often happen, but this is the recipe you will want to make if you do have some. It is hands down one of the best things we’ve made in a while!
Recipe supplied by Cory Walby. https://www.saturdaynighttestkitchen.com
Ingredients
6-8 oz Wild BC Smoked Salmon
1 package Cream Cheese
¼ cup Fontina Cheese
¾ cup Smoked Gruyere (separate into ¼ and ½ cup)
1 tbsp Chives – Diced
½ tsp Dried Dill
1 Shallot – Fine Dice
1 tbsp Hot Sauce
4 Portobello Mushrooms – Stem removed and gills cleaned out
Garnish with Chives
Directions
Start your grill or smoker and bring to 300°f. While the smoker is preheating, mix all of your ingredients (except for the ½ cup of reserved Gruyere) together in a bowl. Divide into 4 amounts and spoon into the hollowed out Portobellos. Use your hand to pack it into the mushroom. Top each mushroom with the reserved cheese and place a small chunk of the smoked salmon on top of it all.
Once the smoker or grill are to temp, place the mushrooms on a wire rack and send it into the smoke or onto the grill. Cook for 40 min till mushrooms are tender and the cheese is melty. Remove from the smoker or grill and allow to rest for a minute. Top with chives and serve with a nice green salad and peas!
Enjoy!
This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.
