Mushrooms Caps with Salmon and Cream Cheese Stuffing


  • 2 trays mushrooms, (14 oz/400 g)
  • 4 oz (100 g) cream cheese
  • ¼ lb (100 g) baked or smoked salmon
  • 2 tbsp grated mantecoso cheese (optional)
  • ¼ cup chives, chives, or cilantro
  • Salt and pepper to taste
  • Remove stems. Pull on the stems to remove, then use a small spoon to remove any remaining stem parts.
  • To soften cream cheese, microwave for 30 Seconds. Add chopped salmon, chives, salt and pepper to taste, and mix well to form a spread. You may add a few tablespoons of grated mantecoso cheese.
  • Fill each mushroom cap with a tbsp the spread.
  • On the Instant Vortex control panel, press Bake, then set time to 5 Minutes and temperature to 355˚F (180˚C). Press Start.
  • Once Add Food appears on the display, arrange stuffed mushroom caps evenly in the basket and close.
  • Remove and serve immediately.
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