18 medium mushroom caps (stems removed and used for something else)
2 tablespoons diced pimentos
3 tablespoons chicken bouillon
Directions:
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.
