Optional garnishes: fresh sprig of dill and/or a sliver of red onion
Instructions
Slice stems off of mushrooms, leaving only the mushroom caps. Rinse and pat mushrooms dry. Toss mushroom caps gently in olive oil and arrange on a baking sheet, stem side up. Roast mushroom in the oven at 450˚ for 30-35 minutes or until golden brown and crispy. Remove mushrooms from oven and let cool for 10 minutes.
While mushrooms are baking, add remaining oil to a small skillet and heat to medium-high heat. When oil is heating, drain capers and pat dry with a paper towel. Then carefully add capers to the hot oil and saute for about 3-5 minutes or until they appear crispy. Remove from oil when done and set aside.
Take 1 slice of smoked salmon or lox and cut it in half. Then fold into quarters so it's roughly the size of the mushroom cap. Place folded lox on each mushroom cap.
Layer 1 tablespoon of cream cheese or Greek yogurt on top of the salmon then top with fried capers.
Optional garnishes: fresh sprig of dill and/or a sliver of red onion.