Stuffed Salmon Mushrooms

  • 10 min Cooks in 10 min
  • Easy Easy
  • Serves 10Serves 10


Step 1

Pre-heat oven to 200°C. Slice salmon into short thin strips.

Step 2

Remove the stalks from the mushroom caps and chop finely. Lay mushroom caps open side up on a baking tray lined with baking paper.

Step 3

Melt the butter in a frying pan over a medium heat and sauté the mushroom stalks, zucchini and red capsicum for 2–3 minutes until softened.

Step 4

Place the vegetables into a large bowl and stir in the cous cous, lemon juice, capers and coriander leaves mixing well. Stir through the lemon juice, egg and salmon pieces.

Step 5

Spoon the filling firmly into the caps, making a mound. Bake the mushrooms in the pre-heated oven for 10 minutes. Serve hot as a side dish or as a main course with salad.


  • 150g Tassal Hot Smoked Tassie Salmon
  • 10 medium mushroom caps
  • 2 cups prepared cous cous
  • 50g butter
  • 1 small zucchini, grated
  • ½ red capsicum, finely diced
  • 1 egg
  • 1 lemon, rind & juice
  • 10g capers
  • 2 tbsp coriander leaves, finely chopped
  • Lemon wedges, to serve