Salmon-filled mushroom caps
Preheat the oven to 180°C/350°F/Gas mark 4.
In a small mixing bowl, combine the salmon, breadcrumbs, onion and parsley. Season with a pinch of salt and pepper.
Remove the stalks from the mushrooms, and wipe the mushroom caps with damp kitchen paper. Put in a baking tray, crown side down. Mould the salmon mixture into the caps. Put a little red pepper on top of each cap.
Bake for 15–20 minutes until tender. Serve hot.