Salmon-Topped Mushroom Canapés
Serves: approximately 15
 
Ingredients
  • 1 (8-ounce) package baby bella mushrooms, stems removed
  • 2 tablespoons olive oil
  • 1⁄2 teaspoon fine sea salt
  • 1⁄4 teaspoon ground black pepper
  • 2 ounces cream cheese, softened
  • 1⁄4 cup Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 (3-ounce) package smoked salmon
  • 2 tablespoons capers, drained
  • Garnish: fresh dill
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. In a large bowl, toss together mushroom caps, oil, salt, and pepper. Arrange mushrooms, rounded side up, on prepared baking sheet.
  3. Bake until golden brown and liquid evaporates, flipping mushrooms halfway through, 20 to 25 minutes. Let cool completely.
  4. In a small bowl, whisk together cream cheese, yogurt, and lemon juice. Fill each mushroom cap with 1 teaspoon cream cheese mixture.
  5. Cut smoked salmon slices into pieces the size of mushroom caps. Top each mushroom cap with a salmon piece and a tiny dollop of cream cheese mixture. Serve within an hour.
  6. Just before serving, garnish with capers and dill, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/salmon-topped-mushroom-canapes/