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 entrée. It also works as a perfect bite-sized appetizer.
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.
- 6 Morey’s Wild Salmon Steakhouse
- 4 large portobello mushrooms, cleaned with stems removed
- 2 cups fresh spinach, steamed, drained, and chopped
- 8 oz. cream cheese or herbed Boursin cheese
- 1/4 cup crème fraîche
- 2 Tbsp. fresh parsley
- Olive oil
- Salt and freshly ground black pepper
Additional Product Options
You can also use:
Atlantic Salmon Seasoned Grill
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