Ingredients & Directions
4 portabella mushrooms, 3-inch diameter
3 large eggs
6 egg whites
½ cup whole wheat grated bread crumbs (Panko)
¼ cup nonfat milk
1 teaspoon low-sodium garlic & herb blend (like Mrs. Dash)
1 cup cooked and drained, chopped, frozen spinach
¼ cup reduced-fat Parmesan cheese, divided
Place oven rack in center of oven; preheat oven to 375°F.
Remove portabella stems; wipe clean with damp paper towel. Spray baking sheet with cooking spray and place mushroom caps on baking sheet. In a mixing bowl, whisk together all remaining ingredients, except 1 tablespoon Parmesan cheese. Coat a 10-inch non-stick pan with cooking spray and heat over medium flame. Cook and scramble egg mixture until it just starts to thicken. Remove from heat. Using a large spoon, scoop partially-cooked, hot egg mixture into portabella caps. Sprinkle tops with remaining Parmesan cheese. Bake about 20 minutes. Serve immediately.
Yields: 4 servings
Recipe adapted from The Produce for Better Health Foundation