Stuffed Portabella Mushrooms With Salmon |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I purchased these mushrooms and have created a few recipes to use them.Two kinds of cheese are used. Serve with buttered pasta. Ingredients:
4 ounces cream cheese, softened |
6 ounces canned salmon, skin removed |
1/2 teaspoon alpine touch seasoning |
1/3 cup evaporated milk |
1 teaspoon italian seasoning |
1 eggs or 1 egg beaters egg substitute |
2 cups unseasoned bread cubes |
1/2 cup margarine |
1/2 cup minced celery |
1/2 cup diced water chestnut |
1/3 cup grated carrot |
1/3 cup diced green pepper |
6 full size portabella mushrooms |
1 cup shredded mozzarella cheese |
pam cooking spray |
pepper |
Directions:
1. In mixing bowl, mix cream cheese, salmon, seasoning, milk, egg, and italian seasoning. Mix on slow speed with mixer.
2. Melt margarine and mix with bread cubes in a separate bowl. Set aside.
3. With a spoon, mix celery, water chesnuts, carrots and green pepper.
4. Add bread cubes.
5. Place mushrooms, cap side down on greased baking pan.
6. Preheat oven 375*.
7. Mound filling in each cap.
8. Bake 25 minutes.
9. Top each mushroom with shredded cheese and place under the broiler until melted and starting to turn a little brown.
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