These Smoked Salmon and Goat Cheese stuffed mushrooms are an easy gluten-free appetizer. With creamy goat cheese spiked with lemon, onion and dill and a little heat from dried red peppers, these are tasty little morsels that make perfect finger food appetizers for any time of year.
These Smoked Salmon and Goat Cheese Stuffed Mushrooms should definitely be served at your next party!
I decided yesterday that the internet needs another stuffed mushroom recipe. I'm starting a one-woman campaign to bring back the stuffed mushroom craze. Why?
They're healthy finger food and they're fun to eat!
❤️ Why this recipe works
- First and foremost: they're delicious!
- Secondly, they have a convenient little cavity for holding all that cheesy goodness. When you're like me and you're trying to avoid gluten in your diet, you're automatically denied those delicious little canapés that sit on top of a cracker or a thin crispy crostini.
- And third, smoked salmon is always a popular appetizer! People seem to love it any way they can get it! This Smoked Salmon Whipped Feta Dip is always devoured when I make it!
Smoked salmon is like gold to me, and I like to stretch it to make it last. This smoked salmon stuffed mushroom recipe uses just a tad, but it paks a lot of flavour into one little mushroom cap.
With creamy goat cheese spiked with a little lemon, onion, and dill and a bit of heat from dried red pepper flakes, these are tasty little morsels. They make perfect appetizers or game-day snacks. Add a little finely grated Parmesan on top, or omit it to keep this stuffed mushroom recipe dairy-free.
But don't leave out the two secret ingredients that put these stuffed mushrooms over the top: smoked sea salt and lemon-infused olive oil. Those two pair up to become the crowning glory on top of all that goat cheese stuffed mushroom heaven.
- Remove the mushroom stems and wipe the mushroom caps.
- In a small bowl, thoroughly combine softened cheese, mayonnaise, Parmesan cheese, smoked salmon, lemon zest, chives (or green onion) red pepper flakes, and dill.
- Place the mushroom caps on a baking sheet, drizzle with a little olive oil and bake for 25 - 30 minutes.
- Remove from the oven, stuff with 1 tablespoon of the goat cheese and salmon mixture. Return the baking sheet to the oven for 6 - 8 minutes until filling is hot and golden.
- Remove from the oven. Garnish with a drizzle of lemon-infused olive oil and a pinch of sea salt.
Frequently Asked Questions
It depends. If you are using commercially grown mushrooms, they usually only need a quick wipe with a soft cloth or piece of paper towel. If you soak them in water and don't dry them thoroughly, they may become soggy and slimy when you cook them.
If you are using mushrooms you have foraged, you should wash them thoroughly to remove soil and forest debris, then dry them well.
So, are you ready to jump on board my stuffed mushroom train? Hop on and try these Garlic Lovers' Blue Cheese Stuffed Mushrooms, too!
When you make these smoked salmon stuffed mushrooms, please leave a comment and a rating below. I love hearing when you make or adapt one of my recipes! Thanks in advance! Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox.
🗒 More appetizers and finger food recipes
Smoked Salmon and Goat Cheese Stuffed Mushrooms
- 12 mushrooms, stems removed
- ½ cup creamy mild goat cheese (chèvre)
- 2 Tablespoons mayonnaise (or Vegenaise)
- 2 Tablespoons finely grated Parmesan
- ¼ cup hot smoked sockeye salmon, finely chopped
- 1 teaspoon lemon zest
- 1 Tablespoon green onion or chives, very finely chopped
- 1 teaspoon dried red pepper flakes or ½ small Fresno pepper, minced
- ½ teaspoon dried dill
- olive oil and smoked sea salt for garnish (lemon-infused, if you have it)
- Heat oven to 350°F. and line a baking sheet with parchment paper.
- Remove mushroom stems and wipe mushroom caps.
- In a small bowl, thoroughly combine goat cheese, mayonnaise, Parmesan, smoked salmon, lemon zest, chives (or green onion) red pepper flakes, and dill.
- Place mushroom caps on baking sheet, drizzle with a little olive oil and bake for 25 - 30 minutes.
- Remove from oven, stuff with 1 tablespoon of the goat cheese and salmon mixture. Return to the oven for 6 - 8 minutes until filling is hot and golden.
- Remove from oven. Garnish with a drizzle of lemon-infused olive oil and a pinch of sea salt.