Smoked Salmon Stuffed Portobello Mushrooms

Smoked Salmon Stuffed Portobello Mushrooms are the “roll your eyes up into your head” amazing for those times when you’re feeling lazy but you want to eat something out of the ordinary or impress your guests!

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.

🍄  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.

🐟 How To Smoke Salmon

This is a simple 2-step recipe, and well worth it. Smoking salmon at home is obviously cheaper than going for the store-bought version, but sometimes we need to choose the quicker, more convenient option, so that’ll work too!

Step 1 – Dry Brining The Salmon

I made a simple dry brine using brown sugar, salt, black pepper, and bay leaves. The salmon fillets need to be placed in a shallow dish, fully covered with the dry brine, and left in the fridge for 6-8 hours.

The next day, you’ll notice the dry brine pulled all of the moisture out of the meat, which should be pooling on the bottom of the dish.

You’ll need to thoroughly rinse the fish to make sure all the salt is removed. Then, pat it dry with paper towels, place it on a cooling rack and let it sit uncovered in the fridge for 2-3 hours.

The surface of the salmon fillets will become slightly tacky, which allows the smoke to adhere better.

Step 2 – Smoking The Salmon

I smoked the salmon fillets at 225°F until they reached an internal temp of 145-150°F. Every 45 minutes, I basted the salmon with a honey glaze, but this is totally optional, especially if you plan on using the smoked salmon for other recipes like these stuffed Portobello mushrooms.

Visit our smoked salmon recipe for the full instructions!

🔥 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.

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