One Perfect Bite. Serve with a side salad and a good crusty bread. Enjoy!
1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use (I used fresh basil instead of parsley)
2 teaspoons kosher salt, divided use
3/4 cup egg substitute (I used two eggs)
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves (I used 1/2 tsp dried)
1 teaspoon garlic powder
1 teaspoon oregano leaves (I used 1/2 tsp dried)
4 large (5 to 6-inches wide) stemmed portobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared "light" tomato sauce
1) Position a baking rack in upper third of oven. Preheat oven to 400
degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place
a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist
rack with cooking spray. Set aside.
2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley,
paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
3) In a separate bowl, combine eggs, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture
until both sides are completely coated. Transfer, stem side down, to
prepared wire rack. Spray tops with cooking spray and bake for 15 to 20
minutes, or until mushrooms are tender. Remove pan from oven.
5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn
mushrooms stem side up. Cover each mushroom with 2 tablespoons of
remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato
sauce. Spray tops lightly. Return to oven and bake until cheese melts
and mushrooms are warmed through, about 10 minutes. Use a wide spatula
to transfer mushrooms to a serving platter. Sprinkle with reserved 1