Recipe Salmon Stuffed Portabello Caps

[flyinglentris]

Salmon Stuffed Portabello Caps:

Ingredients:

1) Portabello mushroom caps - 3
2) Salmon fillet - 1/2
3) Cream cheese - 4 tblspns.
4) Spinach, baby - 1/8 cup
5) Half n half - 4 tblspns.
6) Chervil - 1 tspn.
7) Bread crumbs - 3 or more pinches


Procedure:

-- Preparation --

1) Pan fry the salmon.
2) Flake the salmon.
3) Chop up the spinach into small pieces.
4) Puree the cream cheese and half n half with spinach and chervil.
5) Preheat Oven to 375F.

-- Cook and Serve --

5) Fill each mushroom cap with the cream cheese puree.
6) Top with salmon flakes.
7) Sprinkle with bread crumbs.
8) Bake for 20 to 25 minutes.
9) Serve.

 

[Morning Glory]

Whilst not being a huge fan of fresh salmon, I am intrigued by the combination of ingredients here. I think the spinach is key in this recipe as a link between fish and fungi. Mushrooms are not so often used in fish dishes although of course there is the classic 'Sole bonne femme'.

 

[flyinglentris]

Whilst not being a huge fan of fresh salmon, I am intrigued by the combination of ingredients here. I think the spinach is key in this recipe as a link between fish and fungi. Mushrooms are not so often used in fish dishes although of course there is the classic 'Sole bonne femme'.

You might think that there is a linkage. Perhaps there is. The spinach/cream cheese/chervil puree provides a good flavor base to the salmon for sure. Flaking and browning the salmon by baking, covered with fine bread crumbs creates a sort of toastiness here. It's really a very good result, soft deep mushroom flavor at the base, a semi-sweet filling and a topping of toasty salmon with bread crumbs. It was delicious. I would do it again.