Salmon Stuffed Mushrooms are overflowing with buttery salmon, cauliflower rice, and bell peppers. This super simple and healthy appetizer fits in at any party or family dinner! The best part? They’re naturally gluten free and keto-friendly.
Disclosure: this recipe has been created in partnership with Awaken180° Weightloss and it is compliant with the maintenance program rules and recommendations. For more information please visit Awaken180° Weightloss.
These healthy Salmon Stuffed Mushrooms are exploding at the seams with tons of good stuff! A hearty salmon and cauliflower filling is stuffed into organic mushrooms and then cooked for just 20 minutes. You can count on these mini stuffed mushrooms to be a hit at dinner parties, at New Year’s, or as a nutrient-packed appetizer.
This stuffed mushroom recipe is free of breadcrumbs, cream cheese, dairy, gluten, and eggs so you can feel good about every bite! The filling is made with salmon, low carb cauliflower rice, and bell peppers. Thanks to the old bay seasoning and fresh parsley, each bite will make you feel like you’re on the coast.
You can make the process easy by filling the mushrooms with leftover cooked salmon or making a quick 10-minute pan-seared filet when you’re in a hurry. To go the complex route, roast this bright and vibrant Mediterranean salmon to really bring the flavor! Whether you need something delicious in a pinch or want to impress friends and family, this stuffed mushroom recipe is always the right choice.
What do you need to make salmon stuffed mushrooms?
- Baby bella mushrooms – Organic mushrooms are best.
- Salmon – Bake or roast the salmon ahead of time and shred it up.
- Cauliflower rice – This low carb alternative to white or brown rice is surprisingly easy to make at home but you can always buy frozen cauliflower rice instead.
- Red bell pepper – Chopped bell peppers add a slight sweetness and crunch to each bite.
- Herbs and seasonings – Just the simple stuff, like fresh parsley, old bay seasoning, salt, and pepper.
How to make salmon stuffed mushrooms
These easy stuffed mushrooms with salmon are totally foolproof and take very little time to prepare. They’re Awaken180° Weightloss approved, so you and all of your friends can enjoy the flavorful bites guilt-free!
Step 1: Rinse the mushrooms in cold water and towel dry them. Remove the stalks (save them for mushroom soup!) while keeping the gills in place. Transfer the hollowed mushrooms to a bowl.
Step 2: Toss the mushrooms in olive oil, salt, and black pepper. Let them marinate while you work on the salmon stuffing.
Step 3: Add the shredded salmon, cauliflower rice, and chopped bell pepper to a skillet over medium heat. Add the old bay seasoning, salt, pepper, and fresh parsley and cook until heated through.
Step 4: Place the mushrooms open side up on a baking dish and add a scoop of the salmon stuffing into each one.
Step 5: Bake the stuffed mushrooms until the mushrooms are soft. It’s ok if there’s some liquid on the bottom of the dish! Transfer them to a serving platter, garnish with fresh parsley and lemon, and enjoy!
Tips to make the best stuffed mushrooms
- To wash the mushrooms, rinse them gently under cold water and dry them with a clean towel or set them out to air dry. Don’t soak them in water or else they’ll become soggy.
- It’s completely normal for there to be liquid on the bottom of the baking sheet after the mushrooms are done cooking. Just transfer them to a serving platter so they don’t have to sit in the liquid.
- You’ll know they’re done cooking when the mushrooms are soft and the filling is super fragrant.
- Want to make bigger portions? Stuff the salmon filling into portobello mushroom caps and bake them a little longer.
These keto and gluten free stuffed mushrooms would be perfect to pass around at any dinner party, potluck, holiday celebration, or get-together! Enjoy a few before dinner or plate them on the side of this Herb Roasted Chicken, Churrasco Steak and Veggies, or a Tuscan Salmon Skillet when you’re in the mood to double up on the salmon.
Can you make them ahead of time?
You can prep the mushrooms and mix the filling together up to 1 day ahead of time. Store them in separate containers in the fridge.
Heat up the filling and assemble the stuffed mushrooms no more than an hour or two before serving. The longer the baked stuffed mushrooms sit, the soggier they’ll become.
How do you store leftovers?
Store the leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days. Either reheat them for a few minutes in the microwave or in a 350ºF oven until warmed through.
More healthy appetizers to try
- Stuffed Zucchini Boats
- Green Tuna Salad
- Instant Pot Stuffed Peppers Soup
- Turkey Fennel Stuffed Cabbage Rolls
Salmon Stuffed Mushrooms
- 25 organic baby Bella mushrooms
- 8 oz salmon, cooked and shredded
- 1 cup cauliflower rice
- 1 whole red bell pepper, chopped really small
- 3/4 cup fresh parsley, chopped
- 1 tbsp old bay seasoning
- 2 tbsp olive oil
- salt and pepper, to taste
- Rinse mushrooms in cold water. Transfer to a clean cloth and dry them gently or let them air dry. Remove stalks including any bits left in inner cap but do not remove the gills. Save mushroom stalks for soup. Transfer clean and dry mushrooms to a bowl.
- Add 1 tbsp olive oil (more if needed), sea salt and black pepper to mushrooms and toss to coat. Let mushrooms marinate while you work on salmon stuffing.
- Heat a medium skillet with remaining 1 tbsp olive oil. Add salmon, cauliflower rice and red bell pepper. Season with bay seasoning, salt and pepper to taste and parsley. Stir and cook for about 8-10 minutes.
- Arrange mushrooms, open side up in a baking dish. Fill each mushroom cavity with salmon stuffing forming a small dome.
- Bake at 400F degrees fro 20 minutes until mushrooms are soft. There will be some liquid on the bottom of the dish from the mushrooms, that's okay.
- Transfer mushrooms to a serving dish. Garnish with fresh parsley and serve with lemon wedges.