I created this dish for a special birthday meal and it was inspired by The Keg’s Mushroom Neptune. Although this does not compare to the taste, it was something that was easy to whip up.
For this recipe, I used portobello mushrooms but any mushroom caps will work. Remove the stems on the mushrooms.
I wanted the mushrooms to be loaded with smoked salmon flavours so I bought a smoked salmon cream cheese.
I also splurged and got smoked salmon. Chop it up and mix in with the cream cheese.
Only portion enough to fill up the mushrooms. Extra cream cheese mix can be used on top of toast or bagels.
For a dairy-free version, I used Cashew Cream Cheese. The recipe is only our blog.
Stuff the mushrooms with the cream cheese mixtures and bake for about 30-40 minutes in a 375 degree oven. The cream cheese will have brown tips.
Serve with you favourite meal! Enjoy.
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