Smoked Salmon and Goat Cheese Stuffed Mushrooms

Smoked Salmon and Goat Cheese Stuffed Mushrooms

These Smoked Salmon and Goat Cheese stuffed mushrooms are an easy appetizer, perfect for parties year round. Gluten-free, too!
Course Appetizer
Cuisine Canadian, American, Gluten-Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 - 15
Calories 42kcal
Author Flavour & Savour


  • 12 mushrooms, stems removed
  • 1/2 cup creamy mild goat cheese (chèvre)
  • 2 Tablespoons mayonnaise (or Vegenaise)
  • 2 Tablespoons finely grated Parmesan
  • 1/4 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 1/2 small Fresno pepper, minced
  • 1/2 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.


Calories: 42kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 91mg | Potassium: 71mg | Vitamin A: 160IU | Vitamin C: 0.7mg | Calcium: 22mg | Iron: 0.4mg