Smoked Catfish Mushrooms

Recipe courtesy of U.S. Farm-Raised Catfish partner, Friday Night Porch Party

Serving Size: 4

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What you’ll need:

3 U.S. Farm-Raised Catfish fillets (or catfish nuggets or bites), rinsed and dried
16-ounce package white button mushrooms, cleaned and stems removed
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
3-4 teaspoons liquid smoke

Cream Cheese Mixture
1 (8-ounce) cream cheese, softened
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon liquid smoke
5 pieces of bacon, cooked and crumbled
4 green onions, finely chopped

How to prepare:

Preheat oven to 350º F.

Place catfish fillets in a small baking dish, and lightly sprinkle with salt, pepper and garlic powder. Drizzle catfish with some liquid smoke, 3 to 4 tablespoons. Bake catfish for about 20 minutes, until the tops begin to brown. Remove from the oven, and set aside, allowing fish to cool.

In a medium mixing bowl, combine cream cheese, onion powder, garlic powder, salt, pepper and teaspoon of liquid smoke. Fold in bacon and onions.

Once fish has cooled, flake it with a fork before folding into the cream cheese mixture.

Using a butter knife, generously stuff each mushroom with the cream cheese mixture, and place in a small baking dish with a rim. Bake mushrooms for about 20 minutes. Juice from mushrooms should puddle in the dish when they are ready.

Remove from the oven, and serve hot.

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