| SMOKED
SALMON & CHIVE STUFFED MUSHROOMS
Serves
3-4
10
large mushroom caps
2
tbsp. butter
8
oz cream cheese
½
cup thinly sliced Spence Smoked Salmon
2
tbsp. cut chives
¼
dried mustard powder
Clean
mushrooms, and remove all stems. Microwave mushroom caps for one
minute in a glass baking dish. Finely chop stems. Sauté
stems in butter. When stems are soft, add remaining ingredients.
Stir until combined. Fill mushroom caps with mixture, and bake at
425 degrees for 10 minutes. Garnish with additional salmon and chives. |
