Click on a category to see more recipes in this category
Ingredients
6 Ounces smoked salmon
12 Ounces Chevre cheese
3 Tablespoons fresh lemon juice
2 Tablespoons dried dill
1 1/2 Pounds small white mushrooms
Instructions
Thoroughly mix salmon, cheese, lemon juice and dill. Remove stems from mushrooms. Fill caps with salmon/cheese mixture and refrigerate for at least two hours before serving.
If you cannot find Chevre cheese use some other smooth, creamy cheese or goat cheese.