P1: Stuffed Mushrooms - 4g

I had leftover mayo/parmesan mix from the Parmesan Crusted Chicken, so I decided to make a few stuffed mushrooms with my baby portobello's before they went bad!

Ingredients:
4 Baby portobello mushrooms, stem removed
1 oz fresh mozzarella cheese
left over mayo/parmesan mix (exactly what it says - 2 parts mayo, one part parmesan)
dash garlic powder
italian seasonings to taste

Cut up the mozzarella into pieces small enough to fit into the hole at the base of the mushroom.  Top with the leftover may/parm. mixture (including any added seasonings such as garlic powder, italian seasonings, etc.). Top with some additional parmesan cheese, and bake in the oven at 425 for 15 minutes.

1 serving