Szechuan salmon-stuffed mushrooms pack a whole spicy seafood dinner into a two-bite package. A sauté of mushroom stems, peppers, and green onion is folded with canned salmon, almond meal, and hot sauce, then baked in portobello caps until bubbling. Five-spice powder gives them that unmistakable warm, aromatic depth.
Szechuan Salmon-Stuffed Mushrooms
Mushrooms are healthy, tasty vegetables that make a great addition to any meal! Their meaty flavor adds a deep, rich taste to this spicy Paleo dish. The spice from the hot sauce and five-spice powder really kick up this dish and bring together the flavors of the creamy salmon, Paleo Mayo mixture, and portobello mushrooms. If you’re looking to turn this hors d’oeuvre into a filling dinner, just add the ingredients to a large portobello cap instead!
Serves 8–12
16–20 large portobello mushrooms, stems removed and chopped
3–4 green onions, chopped
1 large red bell pepper
1 large green bell pepper
2 tablespoons (30 ml) hot sauce
1 teaspoon (5 ml) chipotle pepper
1 teaspoon (5 ml) five-spice powder (cinnamon, fennel, cloves, star anise, white pepper)
1 tablespoon (15 ml) olive oil
1 (14-ounce) can salmon
8 ounces almond meal
Paleo Mayo (see Chapter 5), to moisten
- Combine the mushroom stems, green onions, peppers, hot sauce, chipotle pepper, and five-spice powder in a bowl, and then transfer to a large frying pan coated with the 1 tablespoon (15 ml) of olive oil, and sauté over medium-low heat. During the last few minutes of sautéing, add the canned salmon, being careful not to overcook. Once cooked, remove from heat, and mix the spicy salmon mixture with almond meal and enough Paleo Mayo to hold the mixture together.
- Place the portobello caps in a baking dish, fill with salmon mixture, cover, and chill. These can be made a day ahead. When preparing to serve, preheat the oven to 450°F (230°C) and bake for 10–12 minutes.
Pro Tips
- Chop the reserved mushroom stems and sauté them with the peppers — that's where the filling's meaty depth comes from, so don't waste them.
- Add the canned salmon only in the final minutes of sautéing; overcooked salmon turns grainy and dry in the filling.
- Use just enough Paleo Mayo to bind the almond meal mixture — too much and the filling won't set inside the caps.
- These are perfect make-ahead appetizers: fill the caps, chill them overnight, then bake at 450°F for 10–12 minutes straight from the fridge.
Frequently Asked Questions
Can I make these stuffed mushrooms a day ahead?
Yes — they're designed for it. Fill the caps, cover, and chill up to 24 hours, then bake at 450°F for 10–12 minutes when guests arrive.
Can I use fresh salmon instead of canned?
Flaked cooked fresh salmon works beautifully. Fold it in off the heat so it warms through without drying out.
How spicy are they?
Between the hot sauce and chipotle they have a solid kick balanced by the five-spice and creamy almond filling. Ease off the hot sauce for a milder bite.
Can I serve these as a main course?
Definitely — pile the filling into one large portobello cap per person and bake it the same way for a full spicy salmon dinner.
Recipe Card
Ingredients
Method
- Combine the mushroom stems, green onions, peppers, hot sauce, chipotle pepper, and five-spice powder in a bowl, and then transfer to a large frying pan coated with the 1 tablespoon of olive oil, and sauté over medium-low heat. During the last few minutes of sautéing, add the canned salmon, being careful not to overcook.
- Once cooked, remove from heat, and mix the spicy salmon mixture with almond meal and enough Paleo Mayo to hold the mixture together.
- Place the portobello caps in a baking dish, fill with salmon mixture, cover, and chill. These can be made a day ahead.
- When preparing to serve, preheat the oven to 450°F and bake for 10–12 minutes.
