Salmon Stuffed Portobello Mushrooms

WITH WILD SALMON STEAKHOUSE

We've elevated stuffed Portobellos with creamy Boursin, grilled salmon, spinach, and herbs. This rich, earthy dish can be paired with a salad and served as an entree. It also works as a perfect bite-sized appetizer.

Serving Size: 4
Prep Time: 50 minutes
Drink Pairings:
Chardonnay

Dry Cider

Gin Martini

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Preparation Instructions

STEP 1: Cook Morey's Wild Salmon Steakhouse according to package instructions. Discard skin, shred salmon with a fork, and set aside.

STEP 2: Place cheese in a bowl and allow to soften slightly, add crème fraîche, parsley, and mix to incorporate.

STEP 3: Fold in chopped spinach and salmon flakes until well distributed. Salt and pepper to taste.

STEP 4: Spoon the filling into the center of each portobello and top with a small amount of olive oil.

STEP 5: Place the portobellos on a foil-lined baking sheet. Bake in a 350-degree oven for 20 to 30 minutes until the filling is warm and the mushrooms are cooked.