Smoked Kippered King Salmon in a Portobello

Purchase Smoked Kippered King Salmon in a Portobello

Smoked Kippered King Salmon in a Portobello

  • 1 ½ cups flaked smoked kippered king salmon
  • 4 Portobello mushroom caps, stem and gills removed.
  • 2 Cups coarsely torn fresh bread crumbs. (Tear rustic bread into small pieces)
  • 2 tablespoons melted butter or margarine
  • 1 cup shredded Swiss cheese. (Jack, Gruyere, or Mozzarella, could be substituted)
  • 2 or 3 grinds of fresh ground pepper

    Optional Garnish:


  • Wedge of lemon
  • Sprinkle of parsley

    In a medium bowl toss the breadcrumbs with the butter. Add the Salmon and half of the cheese and fresh ground pepper. Gently toss together and fill the mushroom caps, then top with remaining cheese. Bake at 350F for 20 minutes until cheese is melted and breadcrumbs are toasty. Sprinkle parsley over the stuffed mushrooms and garnish with lemon wedge. Serve whole as a main dish or cut in quarters as an appetizer.

    Purchase Smoked Kippered King Salmon in a Portobello

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