Last weekend I visited our local farmers market and discovered the most beautiful and freshest portobello mushrooms I have ever seen. They looked at me, it was love at first sight and I brought them home. Maybe not everyone might understand my excitement, but I was intrigued and could not wait to have them on my plate. Unfortunately I forgot to bring some ingredients for the stuffing with me. Well it could have been worst. I had to improvise and found a very classic combination of goodies: you can’t go wrong with salmon, dill, capers and goat cheese. It turned out divine and worth sharing with you. I believe they would be great for BBQ.
- 2 fresh large portobello mushrooms
- 1 garlic glove
- 140 g/ 5 oz. chèvre / soft goat cheese
- 120 g/ 4.2 oz. smoked salmon
- 15 g / 0.5 oz. capers (non-pareil)
- 3 spears of dill, more for decoration
- a slug of milk
- salt and freshly ground black pepper to taste
- Preheat your oven to 200 C / 400 F and line a rimmed baking sheet with parchment paper.
- Clean portobellos, remove stems and scrape out dark gills. Set cap side down on your prepared baking sheet.
- Add garlic and goat cheese to your food processor and pulse 6 times.
- Add salmon, capers, dill and milk and continue pulsing until coarsely chopped. You might need more milk to make this easily spreadable.
- Taste and season with pepper and salt, but I doubt you need any salt at all. Stir with a spoon to make sure everything is well cooperated.
- Fill into portobello capes and bake for 20 to 25 minutes.
- Sprinkle with some chopped dill and serve hot.
Leftovers: dice everything, add more mushrooms or tomatoes (if you like) and stir fry with pasta. Heat leftovers and put them on a toasted sandwich.