Salmon-Stuffed Portabella Mushrooms

Over the past year or so we have progressively been eating fewer and fewer foods from cans. A positive, healthy move for us, but there are still a few things I grab when I zip down the canned food aisle. One of these is salmon.
Growing up I loved salmon patties which my mom always made from canned salmon. It seems kind of strange now because I don’t really see many kids excited about canned salmon. I think I mostly enjoyed eating the bones as they went from crunchy to magically disappearing altogether in my mouth. As I got older and began studying nutrition it just happened to be a bonus that these little bones are a source of calcium.
It had been a very long time since I’d even thought about salmon patties, but recently I decided to make up a batch. Of course, I was trying to find a way to give them a twist. It seems I rarely cook at all anymore without trying to give things a twist.
I don’t often by portabella mushroom caps, but had branched out and picked up a pack on a trip to the market a few days before. After a little quiet thought in the kitchen I could have sworn I heard them begging to be stuffed with salmon.
So I made up a batch of salmon patty mix, batter, dough – what the heck do you call it prior to being cooked anyway? I formed the nameless concoction into a nice mound inside a mushroom cap coated in olive oil and sprinkled on some parmesan cheese.

After about 25 minutes in the oven, I was greeted with a tender mushroom filled with soft salmon and a slightly browned and crispy edge. A definite winner and a nice change from the same ol’ patty.
This recipe makes enough for four stuffed mushrooms. I only had two portabellas so I just made two salmon patties for lunch later in the week. They are easy to cook, just form them into flat patties, heat some oil in a pan and cook for about three minutes on each side.
Salmon-Stuffed Portabella Mushrooms
1 can salmon, drained
½ cup panko bread crumbs
1 egg, lightly beaten
½ tsp salt
¼ tsp pepper
¼ tsp garlic powder
1 tsp dried parsley
2 green onions, sliced, greens and some of the white
2 tbsp fresh grated parmesan cheese plus extra for sprinkling
4 portabella mushroom caps
Olive oil
Preheat oven to 400 degrees F. In a bowl combine the salmon, bread crumbs, egg, seasonings, onion and 2 tbsp cheese. Mix well until all ingredients are combined. Place mushroom caps in a baking dish that has been coated with olive oil. Rub more olive oil on the mushrooms, coating them well. Turn the caps top (smooth side) down.
Divide the salmon mixture into four equal parts, form into a ball and mound inside the mushroom cap. Sprinkle with parmesan cheese. Bake for 25 to 35 minutes or until the mushrooms are tender and the cheese has browned a little. Serve warm.

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Comments

  1. says

    I just love mushrooms. I had tried only ‘button’ mushrooms back in India,but here have had the good fortune to taste a variety. Portabella is another hot fave at our house-that paired with salmon sounds wonderful!!

  2. says

    Cool idea! Never thought about that.

    Portabella mushrooms are hella expensive around here, so maybe I’ll get some big-ish mushrooms and make mini salmon cakes with them :D

  3. says

    Nice job Lori! I grew up with salmon patties too and hated them. My mom only added in egg and breadcrumbs so there was no flavor and they were so icky. Being on my own I’ve rediscovered them and how fantastic they can be with actual flavor. :p I made a batch once and stuffed it in hollowed out zucchini. Yum!

  4. says

    Emily – Yeah, they do look a bit strange when you are sifting through the meat. Baked in they are hardly noticeable though! :)

    Sweta – I have a lot more to learn about mushrooms, but I do enjoy them.

    Juliana – Thanks! It turned out great!

    MelindaRD – Thanks. I haven’t tried the salmon, but have the tuna.

    kat – Great idea. Perfect little appetizer.

    Sagan – Yeah, I understand. The button ones are cheap here and the portabellas affordable, but I don’t buy more exotic mushrooms often. Big price tag! :)

    FLB – Thanks! You’d probably like it then.

    5 Star – Thanks!

  5. says

    Great way to fill the portabella mushrooms–it looks delicious. I think canned wild salmon is a great way to get a good for you food at a reasonable price–I love it and used to find the bones fascinating as a child too. ;-)

  6. says

    What a creative idea with picture perfect results to boot. I really like your blog and will be back often to visit. Have a wonderful day. Blessings…Mary

  7. says

    Canned salmon has saved dinner more than once in the Noodle household! 8-) These stuffed portabellas are healthy and hearty at the same time. I would love to try them with baby portabella caps as party appetizers!

  8. says

    This looks so delicious! I am a huge fan of stuffed mushrooms. Are you using a small can (around 7 oz) or one of the large cans (around 14 oz)? All I have on hand is a small one and wasn’t sure if I should half the recipe or not.

  9. says

    out of the oven – Sorry about that, it is a 14oz can. I didn’t even realize you can get a smaller one. I haven’t seen them here. I would half it.

    valen – I think they have a lot of childhood memories associated with them. At least around here. :)

  10. says

    I just love these, and the Wild Salmon I get at Costco doesn’t seem to have the crunchy bones. I was always freaked out by the bones, too, so it’s a bonus for me!

  11. says

    Just wanted to let you know I made these for dinner last night, and they were delicious! Wow, so good. I’ve never made salmon cakes before, but I love portabellas, so I I though why not? I’m so glad I tried it. I may post the recipe on my blog next time I make them, and I’ll link back to you.

  12. says

    Thanks so much for letting me know you tried it. I’m glad to hear it was a success. Yes, I’d appreciate a link to my blog for readers to get the entire recipe if you do not modify it. If you do modify it I’d appreciate a source link. Thanks again!

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