Salmon-filled mushroom caps

Ingredients

7

Steps

4

Serves

6

Cook Time

20-30 Min

Ingredients

  • 200g/7oz canned salmon
  • 25g/1oz fine dried breadcrumbs
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 18 large fresh mushrooms, caps about 4cm/11 ?2in diameter
  • 2 tablespoons red pepper, diced
  • pinch of salt and freshly ground black pepper
  • 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.
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