This is an easy appetizer dish great for parties and great as a snack. Made with Live Ocean Salmon Risotto and freshly mushrooms.
Pre-heat oven to 425 degrees Fahrenheit
Prepare a baking sheet with a light coating of oil.
Clean and dry mushrooms with cool water and lightly dry with a clean towel.
Remove Mushroom stems and save for later. Place the mushroom cap stem-side up on the prepared baking sheet.
Open Live Ocean Salmon Risotto without cooking beforehand. Spoon out desired amount of Risotto onto each individual mushroom top.
Space the mushrooms stuffed with Salmon Risotto out evenly on the baking sheet and place in the oven at 425 degrees Fahrenheit for 15 -18 minutes or until mushrooms become tender.
Remove baking sheet from oven and let cool for 5 minutes. Garnish each Salmon Risotto Mushroom with thinly sliced scallions or parsley.
Remove from backing sheet and arrange on serving platter and enjoy!