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Categories:Viewed: 51 - Published at: 6 years ago
Ingredients
- 20 mushroom caps extra-large, stems removed
- 2 tablespoons extra-virgin olive oil
- 6 ounces smoked salmon hot-, it will flake
- 1 tablespoon green onions chopped, or chives
- 2 tablespoons mayonnaise
- 1 tablespoon prepared horseradish
Method
- Mix mayonnaise and horseradish and set aside.
- Roll mushroom caps in olive oil. Over high heat, grill both sides of the mushrooms until the mushroom is soft and cooked through (about 8 to 10 minutes). Remove the mushrooms from the grill.
- Fill each mushroom with a sprinkle of green onions and a few pieces of flaked smoked salmon. Return stuffed mushrooms to a low grill or the warming rack. Close lid of grill and cook until the salmon is hot (about 4 to 5 minutes). Remove from grill.
- Place a dollop of horseradish mayonnaise on top of each stuffed mushroom. Serve immediately.
