Garlic salt & black pepper to taste
2 Tbsp. sliced green onion
3 tsps. Pimentos
½ lb. salmon
3 oz. soften cream cheese
2 Tbsp. sour cream
½ tsp. Worcestershire sauce
Dash hot pepper sauce
Preheat oven to 400°.
Wash and remove stems from mushrooms and place them in a greased 13×9 inch pan. Season mushrooms with garlic salt and black pepper and bake for 10 minutes at 400°. Remove the mushrooms from the pan and drain upside-down on paper towels.
Make sure the pimentos are finely chopped, run a knife through them quickly if need be.
In a mixing bowl, toss together the green onions, pimentos, and salmon. Add the cream cheese, sour cream, Worcestershire sauce, hot pepper sauce, paprika, and a dash of garlic salt and black pepper, mix thoroughly.
Stuff each mushroom with the salmon mixture, making sure to completely fill the mushroom cavity and to mound the filling. Place the mushrooms back into the baking pan after they are filled, first making sure that there is enough oil left in the pan to prevent sticking. Return the filled mushrooms to the oven and bake for 10 minutes. Remove immediately from the pan and place on paper towels to drain until ready to serve.
These even reheat decently.
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