It’s always our great favour to have mushroom in our home made dishes. Good that both of us are crazy about any kind of mushrooms one of our favourite easy made stuffed mushrooms is to bring white fish or salmon in the ingredients. You could just omit the fish if you like it better that way

My very first attempt for this recipe was adapted from SmittenKitchen.com. Keep editing the recipe later on, but we still love the original recipe too

As usual, I need to omit the egg This is the first time I replaced it with 1 tablespoon of corn flour. Unexpectedly it tasted very good still. It seems that I won’t have problems having my favourite stuffed mushrooms anymore

Salmon stuffed Mushroom Recipe-original recipe from Smittenkitchen

• 10 medium size button mushroom, stems pulled out and finely chopped and caps reserved
• 4 tablespoon of finely chopped white fish/salmon
• 1 garlic clove, finely chopped
• 1 small onion, finely chopped
• 2 tablespoon sundried tomatoes, finely chopped-i used sundried tomatoes in olive oil
• 3-4 tablespoon breadcrumbs
• 1 egg- I substitute egg with 1 tablespoon of corn flour
• salt
• black pepper and white pepper
• olive oil

1. Preheat oven to 200 C.
2. Lay mushroom caps, stems removed, face up on baking sheet either lightly sprayed with cooking spray or parchment paper.
3. In a small skillet heat 2 tablespoon of olive oil and cook chopped mushrooms stems, shallots and garlic, stirring until shallots are softened.
4. In a bowl stir together mushrooms mixture, chopped salmon fillet, bread crumbs, tomatoes, egg, salt and pepper to taste.
5. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish.
6. Lightly sprinkle some olive oil over the mushroom and bake for 15 minutes.

Ready to serve.