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.
Portobello Mushrooms – Portobello mushrooms 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 mushrooms 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 – Smoked salmon 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 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 smoked salmon mixture into the six portobellos 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.
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 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.
📌 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.
- You can 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 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.
Smoked Salmon – This is the recipe that started it all. This salmon is just divine and makes you feel like royalty when you eat it.
Grilled Chicken Livers Wrapped in Bacon – These are melt-in-your-mouth yummy! The little bit of brown sugar gives them just a hint of sweetness. If you aren’t sure you like chicken livers, this one will win you over in a skinny minute.
Smoked Trout Dip – This is our “go to” recipe when we make smoked trout. The fish itself is so good but we have smoked trout before JUST TO MAKE THIS DIP. This dip inspired our Smoked Salmon Dip and we need to find more veggie options after these two.
Smoked Salmon Stuffed Portobellos
- 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
- Preheat grill to 350 degrees
- 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, 1/2 cup of Gruyere cheese, Old Bay seasoning and onion. Mix gently by hand, and then add in the smoked salmon.
- Spray the top of the mushrooms with olive oil and place them in a cast iron skillet
- Fill each mushroom cap with the filling and press down
- 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