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Ingredients
- Â Â Nonstick extra virgin olive oil cooking spray as needed
- 1 x garlic clove chopped
- 1 can tomato sauce - (8 ounce)
- 1Â 1/4 tsp dry oregano leaves divided
- 1 tsp lemon juice
- 6 x portabello mushrooms - (2 1/2" dia)
- 1 c. plain Italian bread crumbs
- 1/4 c. grated Parmesan cheese divided
- 1/2 tsp salt
- 1/2 c. nonfat egg substitute
Directions
- Spray a nonstick skillet with the cooking spray; heat over medium-low heat. Cook the garlic just till tender and beginning to brown, 1 to 2 min. Stir in the tomato sauce, 1/4 tsp. of the oregano and the lemon juice. Heat to a simmer. Reheat just before serving the mushrooms.
- Meanwhile, heat the oven to 450 degrees. Spray 2 (15- by 10-inch) jelly roll pans with cooking spray and set aside.
- Cut the mushrooms into 3/8-inch slices.
- Stir together the bread crumbs, the remaining 1 tsp. of oregano, 2 Tbsp. of the Parmesan cheese and the salt in a shallow glass dish. Pour the egg substitute into a second glass dish.
- Add in the sliced mushrooms, a few at a time, to the egg substitute and stir to coat. Add in the mushrooms to the bread crumb mix, turning to coat all sides.
- Place the breaded mushrooms on the pans and lightly spray them with the cooking spray. Roast the mushrooms 10 min and turn. Continue to roast till the mushrooms are lightly browned, another 5 min.
- Remove the mushrooms from the baking pans to a large bowl. Sprinkle them with the remaining Parmesan cheese and toss. Taste and add in more salt if need be. Serve with the reserved red sauce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 222 | |
| Calories from Fat 42 | 19% |
| Total Fat 4.74g | 6% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1249mg | 52% |
| Potassium 1145mg | 33% |
| Total Carbs 32.79g | 9% |
| Dietary Fiber 4.9g | 16% |
| Sugars 9.06g | 6% |
| Protein 14.43g | 23% |
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