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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 www.orwhateveryoudo.com 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 www.orwhateveryoudo.com 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!

Honey Blueberry Whipped Goat Cheese
Dungeness Crab Cakes
French Onion Dip
Steak Bites
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 www.orwhateveryoudo.com I #recipe #mushroommakeover #appetizerMore mushroom recipes here!

Sriracha Salmon Stuffed Mushrooms

Sriracha Salmon Stuffed Mushrooms

Yield: 5 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Spicy mushrooms stuffed with salmon and cheese and baked.

Ingredients

  • 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

Instructions

  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:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 161 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 55mg Sodium: 285mg Carbohydrates: 8g Fiber: 1g Sugar: 2g Protein: 10g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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