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Sriracha Salmon Stuffed Mushrooms

Sriracha Salmon Stuffed Mushrooms are a great change up to your usual stuffed mushroom filling. These use canned salmon, but I’d recommend using fresh if you have it hanging around.

Salmon Stuffed Mushrooms I I #recipe #mushroommakeover #appetizerSriracha Salmon Stuffed Mushrooms

I was SO surprised by these! I’ve never really used canned salmon before, and was a little surprised at how tuna-like it was when I opened the can.

Salmon Stuffed Mushrooms I I #recipe #mushroommakeover #appetizerI expected salmon, but I smelled tuna.

That didn’t leave me very optimistic for these.

Salmon Stuffed MushroomsIf you have fresh salmon around, please feel free to use it instead of the canned variety. If you don’t though, the canned is actually a decent substitute in this instance!

More awesome appetizers here!

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Homemade Crab Cakes with Red Pepper Aioli

I LOVED these after they came out of the oven. My favorite part was the spicy bite of the sriracha in the bottom of the mushroom cap. If you aren’t in love with sriracha like the rest of the world, feel free to skip that part of it.

Salmon Stuffed Mushrooms I I #recipe #mushroommakeover #appetizerMore mushroom recipes here!

Yield: 5 servings

Sriracha Salmon Stuffed Mushrooms

Sriracha Salmon Stuffed Mushrooms

Spicy mushrooms stuffed with salmon and cheese and baked.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 15-20 mushrooms, stems and visible dirt removed
  • 1 tablespoon butter
  • 2 teaspoons diced garlic
  • Sriracha
  • 1 - 6 oz can sockeye salmon, drained well
  • 3 oz cream cheese, softened
  • 1 large egg, beaten
  • 1/2 cup shredded parmesan
  • 1/2 cup panko bread crumbs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon garlic powder


  1. Preheat oven to 350.
  2. Remove stems from mushrooms. Finely dice stems, and saute in a medium pan over medium heat with butter and garlic. Mix the mushroom stems, garlic, and butter in with the salmon, cream cheese, egg, parmesan, panko, salt, garlic powder, and pepper. Stir well to distribute the ingredients. Squeeze a little bit of Sriracha into the bottom of each mushroom cap, and then spoon filling mixture into mushroom caps.
  3. Bake for 15-20 minutes, or until filling is melted and hot.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 161Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 285mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 10g

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Friday 24th of December 2021

Can these be prepped in advance, i.e., kept in the fridge overnight until ready to be baked the next day?


Friday 24th of December 2021

@Nicole Johnson, wow, thanks for the prompt reply – especially on a holiday. My concern was that the Sriracha might soak into the mushrooms (thus making them “mushy”) if left overnight in the fridge.

Nicole Johnson

Friday 24th of December 2021

I think that would work out just fine. I've never tried it, but I can't imagine it would be a problem.

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