Ingredients needed:
* 20 large fresh button mushrooms
* 1 tablespoon of extra-virgin olive oil
* 1/4 cup of chopped red onions
* 2 tablespoons of chopped hazelnuts, walnuts, or pecans
* 1/2 teaspoon of Worcestershire sauce
* 1/4 teaspoon of chopped fresh dill
* 1/4 teaspoon of salt
* 4 oz. smoked or steamed salmon, flaked
* Salmon roe (optional)
* Chopped fresh dill (optional)
Preparation steps:
* Clean mushrooms and remove stems. Place mushrooms, stem-side up, in the bottom of the crockpot.
* Cover and cook on low for 2 hours or until mushrooms are just tender.
* While mushrooms cook, combine oil and onions in a microwave-safe bowl. Cover. Microwave on high for 1 1/2 minutes or until onions are slightly soft.
* Add nuts, Worcestershire sauce, dill, and salt to onion mixture. Stir in salmon. Let stand for 20 minutes.
* Remove mushrooms from crockpot. Turn mushroom caps upside down on paper towels to drain.
* When cool enough to handle, fill caps with salmon mixture and return to crockpot, filled side up.
* Cover and cook on high for 15 minutes or until salmon mixture is bubbly. If desired, sprinkle with salmon roe and chopped dill just before serving.
Enjoy
(Makes 20 mushrooms)
