Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and lightly spray with oil.

In a large bowl, combine one cup bread crumbs, garlic powder, and parsley.

Place eggs in another bowl.

Dip six portobello caps first in egg and then in bread crumb mixture. Place gills-side up on baking sheet.

Spray portobellos with cooking spray and bake for 25 minutes, until crumbs are golden and crispy.

Meanwhile, in a small saucepan, sauté onion until soft and translucent.

Dice remaining portobello and add to pot. Sauté until soft.

Add garlic and pastrami and sauté for two minutes.

Remove from heat.

Add mayonnaise, sweet chili sauce, soy sauce, and three tablespoons bread crumbs. Mix until fully combined.

Scoop pastrami mixture onto portobellos.

Return to oven for five minutes.

Garnish with fresh parsley and a drizzle of garlic mayo.