1 pound mushrooms, medium sized
1/4 cup butter or margarine
1/2 cup onion, minced
1 pound canned salmon (1 large can), well drained
1/2 cup dry breadcrumbs
1/4 teaspoon pepper
1/4 teaspoon paprika
Wash mushrooms well, remove the stems and place the caps aside. Chop the stems and the onions.
Melt cup of the butter in a frying pan over medium heat, add the chopped mushrooms and onions and cook until tender stirring (about 10 minutes). Remove the pan from the heat, stir in the flaked salmon, the bread, crumbs, pepper, and the paprika. Fill mushroom caps, with the salmon mixture and place in a large baking dish.
Melt the remaining butter and brush over the stuffed mushrooms. Sprinkle lightly with paprika. Bake at 450ÂºF for 20 minutes and serve warm.