Champiñones rellenos de salmón ahumado y queso de cabra

Ingredientes

• 12 mushrooms, (stems removed)
• 1/2 cup creamy mild goat cheese ((chèvre))
• 2 Tablespoons mayonnaise (or Vegenaise)
• 2 Tablespoons finely grated Parmesan
• 1/4 cup hot smoked sockeye salmon, (finely chopped)
• 1 teaspoon lemon zest
• 1 Tablespoon green onion or chives, (very finely chopped)
• 1 teaspoon dried red pepper flakes or 1/2 small Fresno pepper, (minced)
• 1/2 teaspoon dried dill
• olive oil and smoked sea salt for garnish ((lemon-infused, if you have it))

Preparación

1. 1

   Heat oven to 350°F. and line a baking sheet with parchment paper.

2. 2

   Remove mushroom stems and wipe mushroom caps.

3. 3

   In a small bowl, thoroughly combine goat cheese, mayonnaise, Parmesan, smoked salmon, lemon zest, chives (or green onion) red pepper flakes, and dill.

4. 4

   Place mushroom caps on baking sheet, drizzle with a little olive oil and bake for 25 - 30 minutes.

5. 5

   Remove from oven, stuff with 1 tablespoon of the goat cheese and salmon mixture. Return to the oven for 6 - 8 minutes until filling is hot and golden.

6. 6

   Remove from oven. Garnish with a drizzle of lemon-infused olive oil and a pinch of sea salt.