Sriracha Salmon Stuffed Mushrooms offer a fresh twist on classic stuffed mushrooms. This version works well with canned salmon, which makes it quick and convenient, but you can easily substitute cooked fresh salmon if you prefer.
Sriracha Salmon Stuffed Mushrooms
I was genuinely surprised by how well these turned out. I hadn’t used canned salmon much before and, when I opened the can, the aroma reminded me a bit of tuna. That made me hesitate at first, but once combined with the other ingredients and baked, the salmon added a rich, savory base that complemented the creamy filling and the heat of the sriracha.
If you have fresh salmon on hand, feel free to flake and use it instead — it will be a little brighter in flavor. Still, canned sockeye salmon works beautifully here and keeps this recipe fast and budget-friendly.
The best moment for me was the sriracha squeezed into the bottom of each mushroom cap. It gives a concentrated spicy note that pairs nicely with the creamy cheese and the slight chew of the mushroom. If you’re not a sriracha fan, you can omit it or swap in a milder hot sauce, a few flakes of chili, or a touch of smoked paprika for a different flavor profile.
More mushroom recipes here!
- Mushroom Pork Chops with Vegetable Wild Rice Pilaf
- Skillet Tortellini with Mushroom Cream Sauce
- Creamy Chicken Mushroom Wild Rice Soup
- Spaghetti with Mushroom Meat Sauce
- Mini Egg Muffins with Mushrooms and Spinach
Sriracha Salmon Stuffed Mushrooms
Spicy, cheesy mushroom caps filled with salmon — an easy, savory appetizer or snack.
Ingredients
- 15–20 mushrooms, stems removed and cleaned
- 1 tablespoon butter
- 2 teaspoons minced garlic
- Sriracha, enough to add a small squeeze to each cap (optional)
- 1 (6 oz) can sockeye salmon, well drained (or equivalent cooked fresh salmon)
- 3 oz cream cheese, softened
- 1 large egg, beaten
- ½ cup shredded Parmesan cheese
- ½ cup panko bread crumbs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C).
- Remove the stems from the mushrooms and finely dice the stems. In a medium skillet over medium heat, sauté the diced stems with the butter and minced garlic until softened and fragrant. Remove from heat and let cool slightly.
- In a bowl, combine the drained salmon (flaked), softened cream cheese, beaten egg, Parmesan, panko, salt, pepper, garlic powder, and the sautéed mushroom stems with garlic. Stir until the mixture is evenly combined and holds together.
- Squeeze a small amount of sriracha into the bottom of each mushroom cap if using. Spoon the filling into each cap, packing slightly.
- Place the filled mushrooms on a baking sheet and bake for 15–20 minutes, or until the filling is heated through and begins to brown on top.
Tips, Variations and Serving Suggestions
These mushrooms make a great appetizer for a casual gathering or a simple party platter. For a milder version, omit the sriracha and stir in a pinch of smoked paprika or cayenne to the filling for warmth without the sharp Sriracha flavor. If you like fresh herbs, fold in a tablespoon of chopped parsley, chives, or dill for brightness. For extra crunch, sprinkle a little additional panko on top before baking.
Choose medium to large mushrooms so there’s enough room for filling; cremini or white button mushrooms both work well. When using canned salmon, check the can for bones and skin and remove any large pieces before flaking — small soft bones are edible and provide calcium, but remove any you’re not comfortable with. If using fresh salmon, poach or bake it first and flake it into the mixture.
Serve warm, straight from the oven. They pair nicely with a simple green salad, crusty bread, or a cooling dip like a yogurt-based ranch or lemony aioli.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven until warmed through to help preserve texture. These also freeze reasonably well — flash freeze on a tray, then transfer to a freezer-safe container and reheat from frozen, adding a few extra minutes to the bake time.
Nutrition Information
Amount per serving (estimated):
- Calories: 161
- Total Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Cholesterol: 55 mg
- Sodium: 285 mg
- Carbohydrates: 8 g
- Fiber: 1 g
- Sugar: 2 g
- Protein: 10 g
Yield: about 8 servings. Serving size: 1 stuffed mushroom.