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
No Cast Iron: Use a disposable aluminum foil pan. Make sure you spray the portobello mushrooms so they don’t stick. Substitutions: You can really have fun with this one and use smoked trout instead of salmon.
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.
Storage: Keep the stuffed mushrooms in the refrigerator for two days in a sealed container. Reheat in the microwave for a couple of minutes.