Then I figured that I could use the salmon cake batter to stuff the other mushrooms with. I added some cream cheese and sour cream in with the mushrooms and spooned some of it into the remaining portabella caps. I even ended up with a lot of cakes!
We baked the stuffed mushrooms on Thursday and topped them with shredded mozarella cheese. ( One thing I've figured out with my attempts at stuffed mushrooms is to put a small pat of butter in the cap before you put the filling in. It makes the mushroom come out with a light butter flavor that should compliment any filling. ) I ended up with a delicious, juicy and slightly filling stuffed mushroom. My best yet!