Northwest Smoked Salmon & Goat Cheese Stuffed Mushrooms

Northwest Smoked Salmon & Goat Cheese Stuffed Mushrooms


  • Cooking spray or parchment paper
  • 1 garlic clove, minced
  • 1/2 cup panko bread crumbs, divided
  • 1 log (4 to 5 oz) soft goat cheese, crumbled
  • 1/4 cup fresh parsley leaves
  • 1/4 cup chopped green onions
  • 1 tsp Italian (or Greek) seasoning*
  • 4 oz Pacific Northwest Smoked Salmon, flaked
  • 1 lb. baby Portobello or Cremini mushrooms, stems removed


  1. Preheat oven to 375°F. Lightly spray a rimmed baking sheet, or line with parchment paper.
  2. In a medium bowl, combine garlic, 1/4 cup bread crumbs, goat cheese, parsley, green onions, Italian seasoning; fold in salmon.
  3. Spoon into mushroom caps.
  4. Sprinkle on remaining panko crumbs.
  5. Bake 15-20 minutes, until bubbly and browned.

*Substitute 1/2 teaspoon each dried thyme and lemon-pepper seasoning for Italian seasoning.

Serves 10-12.