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Ingredients
- 20 x extra-large mushroom caps stems removed
- 2 Tbsp. extra-virgin extra virgin olive oil
- 6 ounce warm-smoked salmon (it will flake)
- 1 Tbsp. minced green onions or possibly chives
- 2 Tbsp. mayonnaise
- 1 Tbsp. prepared horseradish
Directions
- Mix mayonnaise and horseradish and set aside.
- Roll mushroom caps in extra virgin olive oil. Over high heat, grill both sides of the mushrooms till the mushroom is soft and cooked through (about 8 to 10 min). Remove the mushrooms from the grill.
- Fill each mushroom with a sprinkle of green onions and a few pcs of flaked smoked salmon. Return stuffed mushrooms to a low grill or possibly the warming rack. Close lid of grill and cook till the salmon is warm (about 4 to 5 min). Remove from grill.
- Place a dollop of horseradish mayonnaise on top of each stuffed mushroom. Serve immediately.
- This recipe yields 20 stuffed mushrooms.
- Yield: 20 mushrooms
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 77g | |
| Calories 454 | |
| Calories from Fat 446 | 98% |
| Total Fat 50.45g | 63% |
| Saturated Fat 6.98g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 194mg | 8% |
| Potassium 57mg | 2% |
| Total Carbs 2.21g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.42g | 1% |
| Protein 0.28g | 0% |
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