Yes, even with the butter this is a healthy appetizer. Mushrooms have lots of vitamins and fiber, and salmon has healthy omega-3 fatty acids. Eat up!
INGREDIENTS | SERVES 12
- ⅓ cup butter
- 4 cloves garlic, minced
- ½ pound salmon fillet
- ½ teaspoon salt
- 1 teaspoon white pepper
- 18 large mushrooms
- 1 cup shredded Havarti cheese
- ½ cup chopped parsley
Preheat oven to 325°F. In large saucepan, melt butter; add garlic and cook and stir for 2–3 minutes until fragrant.
Sprinkle salmon with salt and pepper and add to skillet. Cook, turning once, just until salmon flakes. Remove pan from heat and remove fish from pan.
Remove stems from mushrooms and save for another use. Drizzle the mushrooms with the garlic butter in the pan.
Break salmon into small pieces and stuff into the mushroom caps.
Sprinkle each mushroom with some of the cheese. Bake for 11–16 minutes or until caps are tender and cheese melts. Sprinkle with parsley and serve immediately.