Baked Portobello Parm
- Number of Servings: 4
Ingredients
1/2 cup Italian-style bread crumbs1 cup (3-oz.) freshly grated Parmesan cheese, divided use1 teaspoon sweet paprika1/4 cup fresh minced parsley, divided use2 teaspoons kosher salt, divided use3/4 cup egg substitute1/2 teaspoon fresh ground black pepper1 teaspoon marjoram leaves1 teaspoon garlic powder1 teaspoon oregano leaves4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese1 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 egg substitute, 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 form 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 tablespoon parsley. Yield: 4 servings.
Serving Size: 1 mushroom
Number of Servings: 4
Recipe submitted by SparkPeople user DANHANSON.
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 egg substitute, 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 form 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 tablespoon parsley. Yield: 4 servings.
Serving Size: 1 mushroom
Number of Servings: 4
Recipe submitted by SparkPeople user DANHANSON.
Nutritional Info Amount Per Serving
- Calories: 394.8
- Total Fat: 19.8 g
- Cholesterol: 189.4 mg
- Sodium: 1,676.5 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 4.0 g
- Protein: 23.4 g
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