Recette de Portobellos farcis au saumon fumé
Ingredients
6-8 Oz smoked salmon
1 Package cream cheese
¼ Cup Fontina cheese
¾ Cup smoked Gruyere (separate into ¼ and ½ cup)
1 Tbsp chives - diced
½ Tsp dried dill
1 shallot - fine dice
1 Tbsp hot sauce
4 Portobello mushrooms - stem removed and Gills cleaned out
Garnish with Chives
Preparation
Start your Bradley Smoker with Alder bisquettes and bring to 300ºF (148.9°C). While the smoker is preheating, mix all of your ingredients (except for the ½ cup of reserved Gruyere) together in a bowl. Divide into 4 amounts and spoon into the hollowed-out Portobellos. Use your hand to pack it into the mushroom. Top each Mushroom with the reserved cheese and place a small chunk of the smoked salmon on top of it all.
Once the smoker is to temp, place the mushrooms on a wire rack and send it into the smoke. Cook for 40 min till mushrooms are tender and the cheese is melty. Remove from the smoker and allow to rest for a minute. Top with chives and serve with a nice green salad and peas!
Enjoy!!!
Recipe by: Cory Walby – Saturday Night Test Kitchen
Aulne
bois
L'aulne est couramment utilisé pour le saumon fumé en raison de sa saveur plus douce. Cependant, grâce à sa saveur légère, sucrée et musquée, c'est une saveur fumée douce parfaite pour presque tous les plats.
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