I really love mushrooms, and I could put them in almost anything. This week I wanted to create an appetizer to rival those I would find at a restaurant on the water.
Here in the Pacific Northwest we love our salmon, and from this thought process my latest obsession was born.
Stuffed Mushrooms for the NW Hypo Girl
3 tablespoons fat free sour cream
3 tablespoons fat free cream cheese
4 ounces smoked salmon, finely shredded
1 absurdly large roma tomato, thinly chopped
1 stalk green onion, thinly sliced
Johnny's salt, (or seasoning salt of your choice) to taste
Garlic powder, to taste
1 pound fresh mushrooms
Preheat the oven to 350. While you are waiting for it to heat up, combine everything except the mushrooms until it is well blended.
Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills. Discard gills and stems.
Fill the mushroom caps with the filling, and place them in an ungreased shallow baking dish.
They take about 15 minutes to bake.
Round out the meal with a few slices of grilled pineapple chopped up and tossed into a 1/3 cup of plain couscous.
After my family steals a few mushrooms (which they always do) this meal satisfies my dinner requirement of 1 carb, 2 veggie, 2 protein, 2 fat, 1 fruit.
This same recipe also works well with imitation crab instead of the smoked salmon.