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Salmon Philly Alfrado Portobellas

Salmon Philly Alfrado Portobellas
Author: 
Recipe type: Appetiser
 
Ingredients
  • Set oven to 400 * 2 Servings of 2 mushrooms * 4 servings of 1
  • ( if you have a ceramic dish to serve in that’s what I’d use…if not…just plate)
  • 4 med.( 4 inches across) Portobella mushrooms
  • 8 teaspoon Olive oil
  • salt
  • Restaurant black pepper
  • 1 Jar your favorite Alfredo sauce
  • 1 T Unsalted butter
  • 1 T Olive oil
  • 4 ¼ inch Onion slices off a med. onion halved.
  • 4 ¼ inch Green pepper of med. pepper halved.
  • 4 T. Salmon shredded of Olympic Peninsula Alder Smoked Salmon
  • 4 T. Parmesan Grated mixed with ½ teaspoon with cayenne pepper
  • Make many short slashes on mushroom caps about ¼ inches apart ( careful not to cut threw) with sharp knife.
  • Rub 1 teaspoon . Olive Oil on each side of each mushroom cap
  • Sprinkle salt and restaurant black pepper on both sides ( like you would your favorite steak)
  • Cook 10 mins. on each side…turning carefully starting with ribs up
  • While cooking mushrooms sauté onion slices and green pepper till Al Dante. in your heated unsalted butter
  • and 1 T. Olive Oil. (cooked on med-high)
  • Open Jar of Alfredo Sauce and heat
Instructions
  1. Place 2 mushroom on each plate
  2. Pour Alfredo Sauce as you wish over your cooked mushrooms
  3. Divide and place your sautéed onion and green peppers over Alfredo Sauce
  4. Placed you shredded 4 T. of Olympic Peninsula Alder Smoked Salmon over the 4 Portobella mushrooms.
  5. Sprinkle with Grated Parmesan mix
  6. Serving suggestions:
  7. Side of Asparagus or
  8. Side of Green Beans with sliced toasted almonds or
  9. Side of Green Salad or
  10. With a Side of Garlic Bread or Baguette Bread with butter
  11. Or if you wish serve over English Muffins/ Buttered Noodles/ Toast Points

 

Just Smoked Salmon
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4223 S. Fey Rd.
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