Cream Cheese Stuffed Mushrooms

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.

Check out our other recipes on our blog.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.