Ingredients

How to make it

  • preheat oven to 375*F
  • rem mushrooms
  • remove the stem ends from mushrooms
  • brush caps with lemon juice and set aside
  • finely chop stem ends
  • In saucepan, heat olive oil over medium flame
  • add onion, bell pepper, garlic, and mushrooms stems
  • cook & stir until tender
  • Remove from heat and place in bowl
  • add the cream cheese and sour cream to the vegetables and mix well.
  • add salmon, Romano cheese, and dill.
  • Mix well.
  • Stuff the mixture into the mushroom caps
  • bake 20 - 30 minutes
  • Allow to cool 10 minutes before serving.

Reviews & Comments 4

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  • Marie312 11 months ago
    They are prepped and ready to bake! I used leftover salmon from last night's dinner. I also used a little less cream cheese and sour cream to bring out the salmon. Also, I like more chunks than creamy, so I made sure not to cream it or over mix when I added the salmon. Cheers to the chef!
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    " It was excellent "
    midgelet ate it and said...
    love this low carb 5 fork recipe!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Excellent! I eat low carbs so I'm loving this one.
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    " It was excellent "
    juels ate it and said...
    Love everything about this! Sounds so elegant and delicious! 5 forks!
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