Salmon Stuffed Mushrooms


  • 1 lb of fresh salmon
  • 12 Crimini brown mushrooms hollowed out carefully with flesh set aside for filling
  • 1 stalk celery chopped
  • 1 red chili or jalapeno chopped (optional)
  • ¼ cup chopped shallots
  • 2 cloves garlic minced
  • 1-2 tablespoons Fresh rosemary, oregano, OR basil- your choice! Chane to experiment here
  • ¼ cup shredded parmesan cheese (optional)
  • Freshly ground pepper
  • Salt to taste
  • 1 egg for binding (optional)
  • Lemons wedges for garnish
  • Baking sheet lined with parchment paper or silicone baking mat



  1. Season salmon with salt and pepper according to personal preference. Heat cast iron skillet or grill to medium-high heat. Foil grill grates prior to pre-heating. Prepare vegetables for mushroom filling while skillet or grill heats up. Spray skillet or foiled grill with non-stick spray.
  2. Place salmon skin-side down on a well-lubricated surface. Let cook until flesh appears white at least 30% through. Flip onto flesh-side and cook until crispy golden brown. Avoid burning. Smoke indicates burning of good fats and transformation into trans-fat. Remove from heat and let cool for minimum 5 minutes.
  3. Preheat oven on high broil setting. Make sure rack is slightly lower than mid-oven.
  4. *Optional step; The peppers can be sautéed for a couple minutes with onions, herbs, and garlic to soften the crispness but it is not mandatory. They will soften slightly in the oven.
  5. Using a fork, pull off the cooked salmon from the skin. A shredded texture is desirable.
  6. Combine celery, peppers, shallots, garlic, fresh herbs, cheese, pepper, and salt.  Add salmon and combine ingredients. Taste and add extra spices if desired. Combine egg if desired.
  7. Fill caps evenly with mixture. Add extra filling to tops of caps. Broil for 15 minutes and check. If caps are sizzling but not brown, cook another 5 minutes. If browning, turn off broiler and let stand 5 minutes in the oven.
  8. Let cool 10 minutes and serve with fresh lemon wedges.

Recipe by Samantha Hamlin