Smoked Salmon Stuffed Mushroom Caps

Smoked Sockeye Stuffed Mushroom Caps

A decadent recipe for a wonderful appetizer combining smoked sockeye salmon, mushrooms and Monterrey Jack cheese or your choice of cheese.

Course Appetizer, Snacks
Cuisine Fish and Seafood
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16


  • 16 large White Cremini Mushroom Caps
  • 2 Tbsp Butter
  • 2 Tbsp Unbleached All Purpose Flour
  • ½ cup Heavy Cream 35%
  • 2 Tbsp lobster broth or your choice of broth
  • 1 pinch Cayenne Pepper
  • 1 tsp smoked Paprika
  • 1 finely chopped Thai Chili Pepper
  • 8 oz of chopped smoked salmon
  • ½ cup of Monterrey Jack cheese or your favorite cheese

Bearnaise Sauce

  • 3 Egg yolks
  • 1 tsp lemon juice
  • 1 ½ tsp cider vinegar
  • ½ tsp dry basil or tarragon
  • ½ cup melted butter



  1. Melt 2 tbsp of butte on medium heat. Saute 16 mushroom caps on both sides until golden brown and place in a separate dish.
  2. Make the Roix. Melt 2 tbsp of butter in the same pan used to sauté the mushrooms. Add the flour and mix.
  3. Add heavy cream and mix
  4. Add the broth, cayenne pepper, paprika and chili pepper flakes.
  5. Add the thai chili peppers/
  6. Turn up the heat and add Vermouth and cook for 30 seconds more or longer if needed.
  7. Turn off the heat.
  8. Chop smoked salmon and add it to the pan along with the Monterrey Jack cheese. Stir and cover.

Make Bernaise sauce

  1. Using a small hand mixer or a small food processor, mix all ingredients until well mixed at high speed.
  2. Place sautéed mushrooms stem side up on a cookie sheet and scoop a large tablespoon of smoked salmon mixture into each cap. Using a basting brush, cover all mushrooms with béarnaise sauce.
  3. Place cookie sheet in oven at approximately 6 inches from broiler element and cook until hot and bubbly, golden brown.
  4. Serve.

Recipe Notes