Description
These Salmon Stuffed Mushrooms are a delicious and healthy appetizer or main dish featuring tender baby Bella mushrooms filled with a flavorful mixture of cooked salmon, cauliflower rice, red bell pepper, and fresh parsley. Baked to perfection, they offer a perfect balance of protein and vegetables, seasoned with Old Bay and olive oil for a savory treat.
Ingredients
Mushrooms
- 25 organic baby Bella mushrooms
Salmon Stuffing
- 8 oz cooked and shredded salmon
- 1 cup cauliflower rice
- 1 whole red bell pepper, chopped really small
- 3/4 cup fresh parsley, chopped
- 1 tbsp Old Bay seasoning
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Prepare Mushrooms: Rinse the mushrooms in cold water, then transfer them to a clean cloth and dry gently or let air dry. Remove the stalks completely, including any bits left inside the cap, but keep the gills intact. Set the mushroom caps aside in a bowl for further use, and save the stalks for making soup if desired.
- Marinate Mushrooms: Toss the mushroom caps with 1 tablespoon of olive oil, sea salt, and black pepper. Let them marinate while preparing the stuffing to enhance their flavor.
- Cook Stuffing: Heat a medium skillet over medium heat and add the remaining 1 tablespoon of olive oil. Add the shredded salmon, cauliflower rice, and finely chopped red bell pepper. Season the mixture with Old Bay seasoning, salt, pepper, and chopped fresh parsley. Stir often and cook for about 8 to 10 minutes until everything is heated through and well combined.
- Stuff Mushrooms: Arrange the marinated mushroom caps open side up in a baking dish. Fill each mushroom cavity generously with the salmon stuffing, shaping it into a small dome on top.
- Bake: Place the baking dish in an oven preheated to 400°F (200°C) and bake the stuffed mushrooms for 20 minutes until they become tender. Some liquid will collect at the bottom of the dish from the mushrooms, which is normal.
- Serve: Transfer the baked mushrooms to a serving dish, garnish with additional fresh parsley, and serve with lemon wedges on the side for squeezing over the top for added brightness.
Notes
- You can save the mushroom stalks for soup or another recipe to reduce waste.
- Adjust seasoning to your taste; Old Bay seasoning adds a nice seafood flair but can be substituted with your favorite spice blend.
- Using cooked salmon saves time and improves flavor integration.
- Cauliflower rice keeps this recipe low-carb and adds texture without overpowering the salmon.
- Serve warm for best flavor, with lemon wedges to add freshness.
