Cooking in the Lite

Mushrooms are low in calories, high in vegetable proteins, iron, fiber, zinc, amino acids, and vitamins and minerals. The health benefit surrounding the lowly little mushrooms is presently undergoing thorough examination. Laboratories around the world are exploring this ancient Chinese remedy and its uses for medicinal purposes such as boosting the immune system. For our purposes, however, the mushroom is the foundation of a delicious appetizer which is easy to make.

• The Foundation
• 12 large Portobello mushrooms
• 1/4 cup Olive oil - I prefer extra virgin
• The Salmon Stuffing
• 1 can Cooked Pacific salmon or 1 1/2 cups fresh steamed salmon
• 1/2 cup Mozzarella cheese - grated
• 1/4 cup Finely minced onion
• 1 Tbs. Orange zest
• 1 tsp. Dill - finely chopped if fresh
• 1 tsp. Poppy seeds
• 1 tsp. Dijon mustard
• The Topping
• 1/4 cup Mozzarella cheese
• Capers

Remove the stems from the mushrooms.
Wash the mushrooms thoroughly and place on a towel to dry.
When the mushroom are dry, place them on a lined cookie sheet.
Baste the mushrooms lightly with the olive oil and place under the broiler for 45 seconds to a minute.
Remove the mushrooms and allow to stand while you mix the remaining ingredients.

Place all of the stuffing ingredients in a blender or food processor.
Mix on high until thoroughly blended and creamy.
Place an equal amount of the salmon stuffing on each of the mushrooms.
Top with the graded mozzarella cheese and capers.
Place under the broiler for about one minute or until the cheese topping has melted.
Serve warm.

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