INGREDIENTS
24 large baby portabella mushrooms
1/4 cup chopped bell peppers
1/2 tsp garlic powder
3/4 tsp cajun seasoning
1/2 tsp cumin
1 cup vegan mayo
3/4 cup mozzarella daiya
PREPERATION
1. preheat oven to 350
2. line 8x11 baking dish with non-stick foil
3. In a large skillet brown peppers & mushroom stems over medium heat. Stir in garlic powder, cajun seasoning, and cumin.
4. pile stuffing into caps and place in baking dish
5. in a small bowl stir together mayo & cheese
6. spoon mixture onto each cap
7. bake for 35 minutes
8. remove from oven & place caps on cooling rack
~*eat & enjoy*~
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