Parmesan cheese stuffed mushrooms
1 rounded cup of freshly grated aged parmesan cheese
Dash of Salt
Add enough mayonnaise to make a cheese paste.
1- 8 oz. Package of "button mushrooms" with stems removed and peeled.
Combine the cheese, salt and mayonnaise.
Remove stems from mushrooms and peel outer layer from mushrooms to clean them.
Stuff mushrooms with cheese mixture, press down in the mushroom cap and top with a dash of paprika.
Bake at 350 degrees for about 25 minutes.
These are best served warm right out of the oven but are still good as they cool.