Northwest Smoked Salmon & Goat Cheese Stuffed Mushrooms
Cooking spray or parchment paper
1 garlic clove, minced
1/2 cup panko bread crumbs, divided
1 log (4 to 5 oz) soft goat cheese, crumbled
1/4 cup fresh parsley leaves
1/4 cup chopped green onions
1 tsp Italian (or Greek) seasoning*
4 oz Pacific Northwest Smoked Salmon, flaked
1 lb. baby portobello or crimini mushrooms, stems removed
Preheat oven to 375°F. Lightly spray a rimmed baking sheet, or line with parchment paper.
In a medium bowl, combine garlic, 1/4 cup bread crumbs, goat cheese, parsley, green onions, Italian seasoning; fold in salmon. Spoon into mushroom caps. Sprinkle on remaining panko crumbs. Bake 15-20 minutes, until bubbly and browned.
*Substitute 1/2 teaspoon each dried thyme and lemon-pepper seasoning for Italian seasoning.