Salmon Filled Mushroom Caps

• 1 (7 1/2 ounce) can salmon
• 2 tablespoons dry breadcrumbs
• 2 tablespoons chopped green onions
• 2 tablespoons chopped parsley
• 18 medium mushroom caps (stems removed and used for something else)
• 2 tablespoons diced pimentos
• 3 tablespoons chicken bouillon

1. Combine salmon, bread crumbs, green onions and parsley in a medium bowl.
2. Fill mushroom caps and place in baking pan.
3. Garnish each with pimiento and drizzle with bouillon.
4. Bake at 350 for 15-20 minutes or until tender.

salmon, breadcrumbs, green onions, parsley, mushroom caps, pimentos, chicken bouillon

Taken from www.food.com/recipe/salmon-filled-mushroom-caps-283891 (may not work)