Salmon Stuffed Portobello Mushrooms

These really turned out great.  It's sort of like a salmon patty in a mushroom. 

2 cans salmon, drained and flaked
2 large eggs, beaten lightly
1 cup porcini mushrooms, coarsely chopped
6 green onions, finely chopped
1/2 cup Italian bread crumbs
1 tablespoon creamy horseradish
3-4 shakes of Tabasco sauce
juice from one lemon
1/2 cup grated Parmesan cheese
4 large Portobello mushrooms
2 tablespoons extra virgin olive oil

Preheat oven to 350 degrees.  In a large bowl mix together salmon, eggs, bread crumbs horseradish, and half the Parmesan cheese, tabasco sauce, lemon juice.  Heat olive oil in skillet and saute porcini mushrooms and green onions for about 3 minutes and remove from heat and add to the salmon mixture.  Take the Portobello mushrooms and remove the stalk and go around the underside of the mushroom with a teaspoon and remove all the little hairs (that's what I call them). Then brush the top and underside of the mushroom with olive oil and place in a baking dish that has been sprayed with some Pam.  Divide the mixture into fourths and fill the mushrooms and sprinkle the remaining Parmesan cheese over the top. 
Bake for about 15 to 18 minutes

A light green salad would go great with this.