Love mushrooms! Love salmon! Put them together and.....delicious!
This is an easy recipe for salmon bacon spinach stuffed mushrooms. They would make a great appetizer but I made them for breakfast!
They are grainfree, eggfree and can be dairyfree.
Three mushrooms were extremely filling and the left overs will heat up nicely for tomorrow's appetizer.
INGREDIENTS:
10 large white mushrooms stems removed and cleaned
2 cups fresh baby spinach
2 garlic cloves minced
1 diced shallot
6 slices bacon
Goat cheese (optional)
1 can of red sockeye salmon drained with bones and skin removed
Seasoning salt
1tsp dried dill
Course sea salt
Pepper
INSTRUCTIONS:
Preheat oven to 350 degrees
Cook the 6 slices of bacon and reserve about 2tbsp of the grease
Add the diced shallot and cook on low in the bacon fat until carmelized
Add the minced garlic and cook about 5 more minutes
Add the dill, seasoning salt (to taste), salmon and cook for 5 minutes
Add the fresh spinach and cook until wilted
Stir in the crumbled bacon
Add the crumbled goat cheese if desired, I used about 2 tablespoons
Sprinkle with course sea salt, and some black pepper
Scoop a generous amount of salmon mixture into your mushrooms and bake for 15 minutes.
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