Monday, June 23, 2014

Baked Parmesan Portobellos

The hubs has been doing a weight loss challenge this winter and the night before weigh-ins I knew that I needed to make something pretty low cal that he would still want to eat! :) I was busy making cupcakes and cake for two of my boys' birthdays, so the hubs actually ended up making these up. He grumbled through the whole ordeal about "these complicated recipes that I always pick out" and I'm not sure if he followed the recipe exactly (it seemed to have a bit more cheese then it should have...), but they ended up being fabulous!! We made something different for the kiddos because the last time we tried portobello mushrooms they didn't go over very well. So, rather then fight with them the entire time, I thought that the hubs and I would just enjoy our meal... and that we did!!

Baked Parmesan Portobellos
(recipe found on pinterest via

1/2 cup italian style bread crumbs
1 cup freshly grated parmesan cheese, divided
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided
2 teaspoons salt, divided
3/4 cup egg substitute
1/2 teaspoon black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed portobello mushrooms, brushed clean
1 1/2 cups shredded part-skim mozzarella cheese
1 cup tomato sauce

Preheat oven to 400. Line a baking sheet with aluminum foil. Place a wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside. Combine bread crumbs, 1/2 cup parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside. In a separate bowl, combine egg substitute, remaining 1 teaspoon salt, pepper, marjoram, garlic powder and oregano. Mix well. 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. Reset oven to 450. 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.

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