Stuffed Mushrooms

8 large mushrooms
2 eggs, hard boiled
1 ounce grated parmesan cheese
1 sprig fresh basil
1 tablespoon mayonnaise
salt, pepper, garlic to taste

Wipe mushrooms and cut off stems. With a spoon, scoop out mushroom
heads. Store covered so they won't discolour.
Put eggs, mayonnaise and mushroom stems in a food processor and pulse to
chop lightly, leaving the mixture chunky. Place mushroom heads on a
greased cookie sheet and fill with mixture. Top with parmesan cheese.
Broil until cheese is melted and starts to turn brown. Garnish with
finely shredded basil leaves.

Per recipe: 429 Cal, 31.6 g total fat, 28.2g protein, 11.5g CHO, 2.5g
fiber.
3 1/2 lean meat, 1 1/2 vegetable, 2 1/2 fat.

Vicki

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