Instructions: Mix mayonnaise and horseradish and set aside.

Roll mushroom caps in olive oil. Over high heat, grill both sides of the mushrooms until the mushroom is soft and cooked through (about 8 to 10 minutes). Remove the mushrooms from the grill.

Fill each mushroom with a sprinkle of green onions and a few pieces of flaked smoked salmon. Return stuffed mushrooms to a low grill or the warming rack. Close lid of grill and cook until the salmon is hot (about 4 to 5 minutes). Remove from grill.

Place a dollop of horseradish mayonnaise on top of each stuffed mushroom. Serve immediately.

This recipe yields 20 stuffed mushrooms.

Yield: 20 mushrooms

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