24 large mushroom(s)
1 serving canned pink salmon
1/2 cup onion(s)
1 Tbsp Dijon mustard
2 Tbsp Claussen Sweet Pickle Relish
1 Tbsp Cajun seasoning
1 serving kraft 2% shredded mozzarella
2 Tbsp Best Foods Low-Fat Mayonnaise Dressing
1/2 cup bell pepper(s)

Instructions

Wash mushrooms and twist of stems. drain salmon and place in food processor with dijon mustard, mushroom stems, mozzarella cheese, and cajun seasoning. Mix with knife place until smooth. Move to smal mixing bowl and stir in finely diced onion, finely diced bell pepper and sweet pickle relish. Place equal amounts of salmon mixture in mushroom caps. Cover and refridgerate till ready to serve.

Special Notes