Smoked Salmon Stuffed Portobello Mushrooms are the “roll your eyes up into your head” amazing!

Ok, maybe that is stretching it but not by much, you guys. This is another recipe that used up the remainder of the homemade smoked salmon we made a few weeks ago. We just pull out the amount we want from the freezer (did you know smoked salmon was freezer friendly?) and defrost and start grilling.
🍽️ Why This Recipe Works
- Easily customizable.
- You can even use canned salmon instead of freshly cooked.
- The mushrooms only take 30 minutes to cook.
- Each batch makes six servings, so it’s great for entertaining.
- You can easily make a larger batch if feeding a crowd.
🍄 Ingredients
Portobello Mushrooms | These are the large mushrooms that you see at the store that range from three to five inches in diameter. They are larger and have a meaty texture. These are great to cook or grill alone, or you can fill them like we did here with a stuffing mixture. They are fun and versatile to use.
Smoked Salmon | This is made using a two-part process, starting with curing and then smoking. The final product is a divine flaky fish that is out-of-this-world delish! You can make your own or you can buy them in packages at your local grocery store. If you are buying it from the store, look for it by the seafood area in the prepacked containers.
🔥 Grilling Instructions
You can use button mushrooms instead of portobellos if that is all you have. I picked up some medium sized portobellos and that worked out great this weekend.
The filling is so easy to make and it grills up in no time so let’s make some mushrooms!
Step One: In a small pan, sauté the onions in a little bit of olive oil for 5-7 minutes or until soft and starting to brown. Set aside.
Step Two: In a bowl, combine the softened cream cheese, egg, panko, half of the gruyere cheese, Old Bay seasoning (optional) and the sautéed onion. Mix it together by hand and then add in the smoked salmon. I like to crumble it up with my hands.
Step Three: Divide the salmon mixture into the six mushrooms and top with the remaining gruyere and parmesan cheeses.
Step Four: Spray the bottom of the mushrooms with olive oil so they don’t stick. Place them in a cast iron skillet on the grill at 350 degrees on direct heat.
Step Five: Grill for 10-12 minutes and take them off of the grill to serve immediately. Sprinkle with chopped chives.
🍴 Substitutions and Additions
There are so many options to mix this recipe up!
- Use any kind of smoked fish you like. We would love to try this with our smoked trout and will post when we do!
- Use canned/packaged smoked salmon in a pinch
- Add in very finely chopped celery for a bit of extra crunch
- Add ½ tsp of dill. That really brings out the flavors of the smoked salmon!
- Use bread crumbs instead of panko as your filling. You can use leftover bread and make your own bread crumbs as well.
- Use button mushrooms instead of portobello. Reduce your cooking time since they will grill faster. You’ll also be able to make a lot more which is great if you are serving a crowd.
- Form the salmon dip into little balls and grill them in a pan or on a Copper Mat.
📌 Recipe Tips
You can still make these if you don’t have a cast iron skillet. Here are my suggestions as grilling substitutions:
- Use a disposable aluminum foil pan. Make sure you spray the portobello mushrooms so they don’t stick.
- Keep the stuffed mushrooms in the refrigerator for two days in a sealed container. Reheat in the microwave for a couple of minutes.
- My other go-to tool for non stick grilling is to use reusable Cooper Mats! We can’t find anything that sticks to these mats and have used it on our Grilled Brown Sugar Salmon and it came right off of it. Cleaning up is a breeze as the food wipes right off in soapy water. Allow it to dry and then reuse. If you have never used these, this is a great way to try something new that will change how you grill for just a couple bucks. We are so passionate about them we created a “how to” post for you to learn everything about using them.
👨🍳 Recipe FAQs
If the mushrooms end up soggy, it’s most likely due to extra water when they were cleaned. You can simply wipe them clean instead of submerging them into water. Otherwise, they will hold in that water and may end up soggy after cooking.
There are a few things to look for when shopping for mushrooms. Be sure that you choose mushrooms that are loose instead of pre-packaged. This way, you can ensure there isn’t a bunch of unnecessary moisture in the packaging, and you can check over the mushroom properly.
The mushrooms should feel plump, firm, and have a smooth and even appearance. They shouldn’t have any mushy or dried-out spots.
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Smoked Salmon Stuffed Portobellos
Ingredients
- 6 Portobello Mushrooms medium
- ¾ cup Onion chopped
- 8 oz Smoked Salmon
- 2 tbsp Olive Oil
- 8 oz Cream Cheese softened
- ½ cup Panko
- 1 cup Gruyere divided
- 2 tbsp Parmesan Cheese
- ½ tsp Old Bay Seasoning
- 1 Egg
- 2 tbsp Chives chopped
Instructions
- Preheat grill to 350 degrees on direct heat
- Clean out the stems and the mushroom gills and wipe the outside of the mushroom clean
- Sauté the chopped onions for 5-7 minutes or until they become soft and start to brown. Set aside.
- In a bowl, combine the softened cream cheese, egg, Panko, ½ cup of Gruyere cheese, Old Bay seasoning and onion. Mix gently by hand, and then add in the smoked salmon.
- Spray the mushrooms with olive oil and place them in a cast iron skillet
- Fill each mushroom cap with the filling and press down to get it in there nice and firm
- Top the stuffed mushrooms with the remaining ½ cup of Gruyere and Parmesan cheese
- Place the skillet on the grill and cook for 10-12 minutes until the cheese has melted
- Top with chopped, fresh chives
Notes
- Add in chopped celery with the chopped onion for a bit more crunch.
- Change up the cheeses as you like. Fontina would melt great but the taste is extremely mild. Mix it up and see which one you like best.
- Use any kind of smoked fish you like to substitute. We would love to try this with our smoked trout and will post when we do!
- Use canned/packaged smoked salmon
- Add in very finely chopped celery for a bit of extra crunch
- Add ½ tsp of dill. That really brings out the flavors of the smoked salmon!
- Use bread crumbs instead of Panko as your filling. You can use leftover bread and make your own bread crumbs as well.
- Use button mushrooms instead of portobello. Reduce your cooking time since they will grill faster.
- Form the salmon dip into little balls and grill them in a pan or on a Copper Mat.
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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