This is a good breakfast which is healthy and super easy to make. Tender, milky scrambled eggs, in a combination with smoked salmon, and baked mushrooms, will give a good start to your day.
This keto smoked salmon stuffed mushrooms recipe can be used for lunch and dinner too.
Stuffed mushrooms can become soggy if excess moisture isn’t properly managed. This can happen if the mushrooms aren’t pre-cooked to release their natural water content, if there’s too much liquid in the filling, or if they’re overcooked.
To prevent this, pre-cook the mushroom caps to release moisture, use well-drained ingredients in your filling, and avoid overcooking. Also, choosing firmer mushroom varieties like cremini or portobello can help.
How to Make Stuffed Mushrooms with Smoked Salmon and Egg
Start by heating your oven to 400°F. Take the mushroom caps, remove their stems, and brush them with olive oil. Sprinkle a bit of salt and pepper on them. Place them cap-side up on a baking sheet and roast in the oven for about 15 minutes. After roasting, if there’s any liquid inside the caps, gently pour it out. Place the mushrooms on a plate and set them aside.
In a small bowl, whisk together 2 eggs and heavy cream, adding a little salt and pepper for flavor. Then, cook this mixture in a skillet over medium heat. Stir it occasionally, cooking until the eggs are scrambled and set. Remove them from the skillet once they’re done.
Now, take your smoked salmon slices and gently stuff them into the roasted mushroom caps. Spoon the scrambled egg mixture on top of the salmon in each cap.
Put the mushrooms back in the oven for 2 more minutes just to heat everything together. Finally, take them out, sprinkle some chopped chives on top for garnish, and they’re ready to serve!
Related:
- Scrambled Eggs with Mushrooms and Cottage Cheese
- Stuffed Mushrooms with Bacon and Cheese
- Creamy Parmesan Chicken with Mushrooms
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Egg Smoked Salmon Stuffed Mushroom
Ingredients
- 3 medium white mushrooms caps stems removed
- 1 tbsp olive oil
- 1 oz Smoked Salmon (thin slices)
- 2 eggs
- 2 tbsp heavy cream
- 1 tsp chopped chives
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F.
- Coat the mushroom with olive oil and season with pepper and salt. Arrange in a baking sheet with the face up. Roast for approximately 15 minutes. Remove any liquid produced in the caps of the mushroom. Set in a plate and reserve.
- Beat the cream and eggs together in a bowl. Add a dash of salt and pepper. Cook the mixture over medium heat with intermittent stirring. Remove from the skillet once cooked.
- Stuff the smoked salmon pieces inside the mushroom caps and add the scrambled egg on top.
- Heat the mushrooms in the oven for 2 minutes. Remove and top with some chopped chives. Serve.
