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Mushrooms with salmon filling

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Ingredients for 4 servings:

  • 4 giant mushrooms
  • 1 tbsp lemon juice
  • 1 tsp butter
  • 2 tbsp parsley, chopped
  • Salt
  • pepper
  • 2 slices of smoked salmon
  • 2 tbsp cream cheese (Blanc Battu)
  • 1 tsp horseradish

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Twist the mushroom stems, drizzle with lemon juice, and finely chop. Briefly sauté the mushroom caps in butter, then remove. Fry the chopped stems and parsley until all the liquid has evaporated, season, and fill the caps. Add 1/2 slice of salmon to each. Mix the blanc battu (cream cheese instead of quark) with the horseradish and serve on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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