Stuffed Portabella Mushrooms
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!
Ingredients
- 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
Instructions
- 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.
Notes
* 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.
