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    Home » Snacks

    Salmon Stuffed Mushrooms

    October 26, 2020 by Chrissy Carroll 15 Comments

    Jump to Recipe Print Recipe

    As the weather gets colder and the holidays get closer, these salmon stuffed mushrooms are a top choice on my list of go-to recipes.  Not only are they a healthier comfort food for chilly days, but they’re also perfect for serving up as an appetizer at holiday get-togethers (in whatever way those gatherings may look this year!).

    Disclosure:  This post is sponsored by Blue Harbor Fish Co®.  As always, all opinions are my own.

    How to Make Stuffed Mushrooms

    If you’ve never made stuffed mushrooms before, you’re in for a treat.  Not only are they delicious, but they’re actually very simple to whip up.  You can find the complete step-by-step instructions in the recipe card, but here’s a quick overview with some helpful photos.

    You’ll start by getting your mushrooms ready to stuff.  In this case, I just used regular white mushrooms.  But you can also use the larger white stuffer mushrooms, or you can use baby bella mushrooms.  You can even use the big portabellas if you want to make this more of a meal-sized serving rather than finger food.

    Rinse them off and dry them, and then remove the stems.  Pro tip – don’t toss those stems!  Save them to use in another recipe.  Mushroom stems are great in risotto, stir fry, or soup.

    a bowl of de-stemmed mushrooms

    At this point, you can decide whether to remove the gills or not.  For white mushrooms, I don’t bother – they aren’t noticeable at all in my opinion.  But if you happen to be using the large portabella mushrooms instead, I’d recommend removing the gills as they have an earthy flavor that’s sometimes a bit bitter in larger mushrooms.

    Next, you’ll make your filling. Here’s what you’ll need (don’t worry, it looks like a lot of ingredients but it’s mostly kitchen staples):

    • Blue Harbor Fish Co.® Wild Pink Salmon, drained
    • Neufchatel cream cheese
    • Plain Greek yogurt
    • Lemon juice
    • Parmesan cheese
    • Cheddar cheese
    • Green onions
    • Panko breadcrumbs
    • Garlic powder
    • Salt
    • Pepper

    Just mix all this together and your filling is ready.

    a bowl of cheesy salmon filling that will be put into mushrooms

    Now toss those mushrooms with a little olive oil to coat the outside, load ‘em up with the salmon mixture, and pop them in the oven. 

    When they’re done, you’ll have a tender stuffed mushroom filled with a warm, creamy, protein-packed salmon filling!

    Why Blue Harbor®?

    You’ll definitely want to grab Blue Harbor Fish Co.® Wild Pink Salmon, rather than any ‘ol brand.  I love their products since they’re Marine Stewardship Council Certified, which means they support sustainability.  For example, they try to limit their impact on the ecosystem and they source seafood from areas with healthy fish populations.

    And perhaps even more importantly (as someone that loves to cook and eat, haha) – the fish is top notch as far as quality goes!  When you pop open the can of salmon, you’ll notice the big chunks of fish.  And as soon as you taste it, you’ll discover the awesome flavor.

    You can find their canned seafood at most grocery stores, and can also order it online.  Feel free to check their store locator if you’re not sure where to grab some.

    two cans of salmon next to a bowl of mushrooms, a lemon, and some green onions

    Nutrition Benefits

    When it comes to holiday appetizers, most dishes are delicious but don’t offer much as far as nutrition goes.  Not with these though!  These salmon stuffed mushrooms have quite a few benefits:

    • Provides protein: Each stuffed mushroom provides 5.5 grams of protein, involved in satiety.  In other words, these will help you feel full and satisfied, making it less likely that you’ll overdo it at the rest of the appetizer table. 😉
    • Offers Omega-3’s: Omega-3 fatty acids are a shining star in the nutrition world, offering potential benefits to the cardiovascular system, brain health, and possibly even exercise performance.  Salmon is one of the best sources of Vitamin D in our diet, and canned salmon is a great cost-effective choice.
    • Calorie controlled: If you follow a diet where you pay attention to calories, you’ll be glad to know each stuffed mushroom is just 67 calories.  You can easily fit a few into your day as an appetizer (or enjoy a bunch for a meal).
    • Delivers Vitamin D: Each stuffed mushroom provides 7% of your daily Vitamin D needs, which is involved in bone and immune health.  If you have three – a reasonable appetizer portion – you’ll have met more than 20% of your daily needs.  (Plus, this assumes you used regular white mushrooms.  If you can find high Vitamin D mushrooms, which are grown under a special light, you’ll get even more Vitamin D!)

    a platter of salmon stuffed mushrooms

    Recipe FAQ

    Here are some common questions that may come up as you prepare this recipe:

    What is Neufchatel?  This is just a lower-fat cream cheese.  While it seems like an exotic product, almost every grocery store carries it, generally right next to the regular cream cheese. It’s a great option for stuffed mushrooms or dips because it gives it the creaminess you want without being overly heavy.

    Can you use other mushrooms?  Sure, feel free to use baby bella mushrooms instead of white mushrooms, or you can use large portabella mushrooms for a meal-sized dish.

    Can you make this recipe gluten free?  Yes, just use gluten free breadcrumbs or crushed up gluten free crackers in place of the regular breadcrumbs.

    How should you store these?  If you have leftovers, you can store them in a container in the refrigerator and reheat them in the microwave.  They’ll maintain their quality for about 3 days.

    Do you have other canned salmon recipes?  I sure do!  I highly recommend trying my canned salmon dip (also a great holiday appetizer) or my air fryer salmon patties, both made with Blue Harbor Fish Co.® salmon!  You can also find lots of delicious canned salmon recipes by following Blue Harbor Fish Co.® on Facebook and Instagram.

    overhead shot of 12 salmon stuffed mushrooms next to a can of salmon and some tongs

    I hope you enjoy these salmon stuffed mushrooms!  My family really enjoys them; even my five-year-old who is going through a picky stage gobbled ‘em right up. If you get a chance to try the recipe, don’t hesitate to leave a recipe rating or comment below. 

    a platter of salmon stuffed mushrooms

    Salmon Stuffed Mushrooms

    Snacking in Sneakers
    These salmon stuffed mushrooms are a delicious and nutritious appetizer!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course Appetizer
    Cuisine American
    Servings 15 stuffed mushrooms
    Calories 67 kcal

    Ingredients
      

    • 15 large white mushrooms
    • (2) 5-ounce cans Blue Harbor Fish Co.® Wild Pink Salmon, drained
    • 3 ounces Neufchatel cream cheese, softened
    • 2 tbsp plain nonfat Greek yogurt
    • 1/2 lemon, juiced
    • 1/3 cup fresh shredded parmesan cheese
    • 1/4 cup shredded cheddar cheese
    • 1/3 cup thinly sliced green onions (loosely filled)
    • 1/3 cup plain panko breadcrumbs
    • 1/4 tsp garlic powder
    • 1/8 tsp salt
    • 1/8 tsp pepper
    • 1 tbsp olive oil

    Instructions
     

    • Preheat the oven to 400 degrees F.
    • Remove the stems from the mushrooms and set them aside in a medium bowl.
    • In a large mixing bowl, prepare the filling by mixing together the drained salmon, Neufchatel cream cheese, Greek yogurt, lemon juice, parmesan cheese, cheddar cheese, green onions, breadcrumbs, garlic powder, salt, and pepper.
    • Take the destemmed mushrooms and toss them with olive oil to lightly coat. Fill each mushroom with the salmon filling mixture, then place on the baking sheet.
    • Bake at 400 degrees F for 15 to 20 minutes, or until mushrooms are cooked through and tender, and filling is hot. Let cool for a few minutes, then enjoy!

    Notes

    Notes:
    The total number of mushrooms you need will depend on their size. If you’re using the extra-large stuffer mushrooms, you may only need about 12. If you’re using medium white mushrooms, you may need about 20.
     
    Nutrition analysis (approximate per stuffed mushroom):  67 calories, 3.5 g fat, 1.5 g saturated fat, 140 mg sodium, 3 g carbohydrate, 0.5 g fiber, 1 g sugar, 5.5 g protein, Calcium: 5%, Iron: 3%, Vitamin D: 7%, Potassium: 3%

    Nutrition

    Calories: 67kcal
    Keyword salmon stuffed mushrooms, seafood stuffed mushrooms
    Tried this recipe?Let us know how it was!

    Share:  What is your favorite holiday appetizer with seafood?

     
    • Author
    • Recent Posts
    Chrissy Carroll
    Chrissy Carroll
    Chrissy Carroll is a Registered Dietitian and USAT Level I Triathlon Coach. She specializes in sharing nutrition and fitness tips, as well as recipes, for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.
    Chrissy Carroll
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    Comments

    1. Sara LaFountain

      December 1, 2020 at 8:43 am

      5 stars
      I never thought of stuffing mushrooms with salmon before now. What a great protein packed appetizer!! Yum!

      Reply
      • Chrissy Carroll

        December 1, 2020 at 11:19 am

        Thanks Sara! I’m def a fan of any way to get a bit more protein into my day.

        Reply
      • Vickie Bennett

        September 12, 2022 at 11:28 am

        Mushrooms should Never be rinsed!!! They are porous & will absorb the water. Mushy. Use a barely moist paper towel & get rid of dirt & other debris. If eating a lot of mushrooms there is a mushroom brush m. To the writer.: When writing an article that the public or anyone research in detail. I wonder how many recipe failures resulted in disappointment.

        Reply
        • Chrissy Carroll

          September 12, 2022 at 11:54 am

          Hi Vickie – Thanks for your comment – you seem really passionate about mushrooms! 🙂

          Many chefs and home cooks do actually rinse mushrooms, though I know others that abide by your philosophy as well. I’ll offer up a different viewpoint – in my ample experience, if mushrooms are rinsed quickly under spraying water and dried directly afterwards, very little moisture is retained in the mushroom. In addition, when mushrooms are exposed to heat – as these are when baked – any excess moisture tends to evaporate out.

          I agree that if the mushrooms are just slightly dirty though, a damp paper towel will do the trick, and that is ideal when using fresh mushrooms on a salad or in other situations where they are not baked. But the shortcut works well in this case.

          While I haven’t had many come to me with “recipe failures resulting in disappointment”, readers are of course always welcome to chat with me with feedback. Hope you get a chance to try this! Happy cooking!

          Reply
        • Vicky Goldstein

          October 1, 2024 at 7:29 pm

          5 stars
          Hogwash. Poppycock. Malarkey. Nonsense. Rubbish.

          Listen not to the hyper-obedient rule followers. Plenty of comparison videos that you can watch which have already disproved many timeless, ridiculous, and inaccurate old-hags-tales like the “NEVER WASH MUSHROOMS!!!” balderdash. You’d think those who are the loudest about rule-slavery would actually spend the tiny amount of time it would take to see if these supposedly important rules actually held any water. Many don’t. But they follow such rules to the T, and insist you do as well. So I say:

          ABSOLUTELY WASH YOUR MUSHROOMS!

          …with water, even.

          Reply
    2. Gina

      December 1, 2020 at 10:01 am

      5 stars
      These mushrooms were DELICIOUS!!!

      Reply
      • Chrissy Carroll

        December 1, 2020 at 11:19 am

        Yay, glad you enjoyed ’em Gina.

        Reply
    3. Jeanette

      December 1, 2020 at 10:26 am

      5 stars
      What a great recipe for the upcoming holiday

      Reply
      • Chrissy Carroll

        December 1, 2020 at 11:19 am

        Thank you! And I totally agree (though for this holiday, it looks like I’ll just be making ’em for myself, my husband, and my son, haha).

        Reply
    4. Shadi Hasanzadenemati

      December 1, 2020 at 11:03 am

      5 stars
      This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family

      Reply
      • Chrissy Carroll

        December 1, 2020 at 11:19 am

        Thank you!

        Reply
    5. Sara

      December 1, 2020 at 11:53 am

      5 stars
      These are great for holidays!! Awesome recipe 💕💕

      Reply
    6. Cindy

      December 3, 2020 at 8:49 pm

      5 stars
      I love stuffed mushrooms! Such a great idea…never tried it with salmon before. Definitely plan on making this over the holidays 😋

      Reply
    7. Hannah Terrian

      June 23, 2023 at 3:08 pm

      Can the filling be made a day in advance, or should it be made right before cooking?

      Reply
      • Chrissy Carroll

        July 7, 2023 at 8:39 pm

        Hi Hannah! I haven’t tried making the filling a day in advance but my guess is it would hold up just fine in the fridge overnight. Hope that helps!

        Reply

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    Welcome to Snacking in Sneakers! That's me, Chrissy, and I'm here to share all my favorite fitness, food, & wellness stories & tips. I'm a dietitian, personal trainer, runner, triathlon coach, foodie, not-so-extreme couponer, and all around fun lovin' gal.

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