Paleo Smoked Salmon Stuffed Mushrooms

This recipe for Paleo Smoked Salmon Stuffed Mushrooms is a keeper whether you’re Paleo or not. It’s great as an appetizer OR as a light lunch served with a salad. I usually have a lot of smoked salmon in our freezer so this is a nice way to use it up before we make more in the summer. Pus it’s fast and easy to make, which is pretty much about what I’m geared for.

Nothing creates PANIC like realizing you have to cook lunch soon and you’re still in pajamas drinking coffee. Chaos. Hungry children go from placid angels to raging beasts in the blink of an eye. We lost track of time after the daylight savings time, made another pot of coffee and settled in for another game of Clue. Clue is a recent addition to our game rotation. I guess I was holding back until I knew Mr. Sir-prize could read. Living up to his name as usual, SURPRISE he can read, as well as our nine year old even, so on to Clue we went.

The recipe isn’t a FAST recipe per se but it is one you can pop in the oven and then get other stuff done while they bake, I liked that. And it used up some smoked salmon from the freezer so that REALLY worked out well for me. They were a HUGE hit with 3 out of 4 members of the family. One boycotted on the fact that he thinks mushrooms taste like dog lips. This is the child who licks his own foot so I don’t take offense or worry too much about his opinion on mushrooms.

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Paleo Smoked Salmon Stuffed Mushrooms
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Servings
Ingredients
  • 8 baby bella mushrooms you COULD use big white buttons maybe doubling the amount?
  • 1 TBSP coconut oil melted
  • 6 ounces smoked salmon
  • 1/2 cup mayonnaise
  • 1/4 cup dill relish
  • 1 teaspoon dill weed
  • pinch onion powder feel free to sub some chopped green onion tops here
  • dash pepper
Servings
Ingredients
  • 8 baby bella mushrooms you COULD use big white buttons maybe doubling the amount?
  • 1 TBSP coconut oil melted
  • 6 ounces smoked salmon
  • 1/2 cup mayonnaise
  • 1/4 cup dill relish
  • 1 teaspoon dill weed
  • pinch onion powder feel free to sub some chopped green onion tops here
  • dash pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. pull the stems from the mushrooms carefully--pop them in the freezer for making soup stock
  2. toss the mushrooms with the melted coconut oil
  3. place them on a baking sheet or dish, gills down
  4. bake 15 minutes 350˚
  5. meanwhile flake the salmon and check for bones
  6. mix it with the remaining ingredients and pop in the fridge to chill until ready to use
  7. once the mushrooms have baked for 15 minutes
  8. divide the filling evenly between them
  9. bake an additional 10-15 minutes until cooked through, hot and bubbly
  10. let them rest 5 minutes before serving
  11. beware of escaping juice