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3/4 pound salmon
1/2 cup red wine
2 tbsp olive oil
1/2 cup diced red onion
2 garlic cloves, minced
1/2 cup minced red pepper
1/2 cup finely chopped basil
1 tsp black pepper
1 tsp salt
1/4 cup bread crumbs
1/2 cup mozzarella style soy cheese
2 dozen large mushroom caps
2 tbsp finely chopped parsley |
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Method :
Wash salmon
well and cut into cubes. Place in a medium skillet and poach in red wine
until flaky. Preheat oven to 375C. While salmon is poaching, heat oil in
a medium skillet. Sauté onion, garlic, red pepper, basil, black pepper,
and salt until onion is soft. Crumble cooked salmon with a fork and stir
salmon and wine into onion mixture. Add bread crumbs and cheese. Fill
each mushroom cap with salmon stuffing. Arrange in a large, lightly
oiled glass casserole, cover with foil, and bake at 375C for 15 minutes,
or until mushrooms are tender and cheese is bubbly. Sprinkle with
parsley and serve hot.
These tender
little treats, made with flavorful salmon, basil, and red peppers, are
great party appetizers or first course dishes for special meals.
Serves 4 - 6
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