Saturday, May 31, 2008

Salmon-Filled Mushroom Caps

Salmon-Filled Mushroom Caps
serves 6

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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