We had these as an appetizer at an amazing restaurant once. I made it my mission to find a way to fix them at home, and this is the result. They are hearty enough to be a meal, especially if you couple them with a spinach salad and veggies. It’s a great way to create a completely different meal from leftover fish and seafood… try different combinations of fish and seafood to find your family’s favorite!
4 large cap portabella mushrooms, cleaned with stems removed
8 ounces grilled salmon
8 ounces grilled white fish (cod)
¼ cup finely chopped onion
2 Tbsp. sour cream
1½ cups shredded Swiss cheese
2 tsp. fresh dill
½ tsp. fresh lemon zest
salt & pepper to taste
In a mixing bowl, combine salmon and white fish, breaking up the fish with a fork until it is in tiny pieces and well combines. Add onion, sour cream, Swiss cheese, dill, lemon zest, salt and pepper, mix until completely combined. Divide the mixture evenly between the four mushroom caps. Grill for about 10 minutes; mushroom will be tender and filling will be warmed through with the cheese melted. Serve immediately.
* Note: This recipe can also be broiled. Set the oven rack to the middle of the oven and broil until mushroom is cooked and cheese is melted.
