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Smoked Salmon Stuffed Mushrooms
Prep Time
10 mins
Cook Time
45 mins

The perfect appetizer. Great to serve for Super Bowl Sunday!

Course: Appetizer
Cuisine: All-American
Keyword: Boursin Cheese, fresh dill, mushrooms, Ritz crackers, smoked salmon
Servings: 8 servings
  • 2 16-oz containers fresh mushrooms
  • 1 package Smoked Salmon, lox-style
  • sprigs of fresh dill
  • 1 small. container Boursin Cheese
  • 1 sleeve Ritz crackers, crushed
  • olive oil
  • black pepper
  1. Preheat oven to 350° Remove stems from mushrooms; set aside for another use. Wipe mushroom caps off with a damp paper towel. Place mushrooms in mini muffin pan, cap side up.

  2. Cut smoked salmon slices into thin strips. Fill mushroom caps with salmon strips. Top salmon with a small sprig of fresh dill.

  3. Mound Boursin cheese on top of mushroom caps. Sprinkle crushed Ritz crackers on top of cheese. Drizzle a small amount of olive oil on each mushroom. Season with black pepper.

  4. Bake in 350° oven for 45 minutes or until mushrooms are tender, cheese is soft and topping is golden.