These delicious little bites work as a dinner entree or as an appetizer, depending on how many you eat!
Author: Cradle Rocking Mama (Carrie Summers)
Recipe type: appetizer, entree
Serves: 2 dozen
Ingredients
1 can salmon
½ can black olives
8 mini sweet bell peppers
24 medium sized mushrooms
sea salt
black pepper
onion powder
½ c. quinoa flour
parsley
bread crumbs (or crushed quinoa crackers)
Old Bay Seasoning (optional)
Instructions
Pre-heat your oven to 350 degrees.
Wash and de-stem the mushrooms; lay out on a parchment lined cookie sheet.
Clean and de-seed the peppers, chop in a food processor.
Add the olives and chop some more.
Mix the veggies in a bowl with the salmon.
Add the quinoa flour, salt, pepper, and onion powder (alternatively you could actually chop up a real onion with the peppers and olives. I was feeling lazy.)
Stir until well combined.
Stuff the mushrooms, heaping the stuffing on top.
Sprinkle each mushroom with bread crumbs, parsley, and Old Bay, if using.
Bake in the oven for 25-30 minutes.
Serve and enjoy!
Recipe by at https://cradlerockingmama.com/salmon-stuffed-mushrooms/