Smoked Salmon Stuffed Portobellos

What do you do with leftover Salmon….. I know, how often does that happen?! BUT, if you do, this is a recipe you are going to want to make. Hands down one of the best things we’ve made in a while! Hold on to your hats, let’s get it going!!!


6-8 oz Smoked Salmon

1 package Cream Cheese

¼ cup Fontina Cheese

¾ cup Smoked Gruyere (separate into ¼ and ½ cup)

1 tbsp Chives – Diced

½ tsp Dried Dill

1 Shallot – Fine Dice

1 tbsp Hot Sauce

4 Portobello Mushrooms – Stem removed and Gills cleaned out

Garnish with Chives

Let’s Begin!

  1. Start your Bradley Smoker with Alder pucks and bring to 300F (148.9C). While the smoker is preheating, mix all of your ingredients (except for the ½ cup of reserved Gruyere) together in a bowl. Divide into 4 amounts and spoon into the hollowed-out Portobellos. Use your hand to pack it into the mushroom. Top each Mushroom with the reserved cheese and place a small chunk of the smoked salmon on top of it all.
  2. Once the smoker is to temp, place the mushrooms on a wire rack and send it into the smoke. Cook for 40 min till mushrooms are tender and the cheese is melty. Remove from the smoker and allow to rest for a minute. Top with Chives and serve with a nice green salad and peas!


Recipe by: Cory Walby – Saturday night  test kitchen