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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you can't find whole portobello mushrooms, use about 24 cremini or large button mushrooms instead. Ingredients:
6 (4-inch) whole portobello mushrooms |
cooking spray |
1 garlic clove, minced |
1/4 cup dry white wine |
1/4 cup (2 ounces) 1/3-less-fat cream cheese |
2 tablespoons grated fresh parmesan cheese |
1/4 cup chopped green onions |
1/4 teaspoon black pepper |
1/8 teaspoon ground red pepper |
1/2 cup egg substitute |
1 tablespoon all-purpose flour |
2/3 cup dry breadcrumbs |
Directions:
1. Preheat oven to 450°.
2. Remove stems from caps; finely chop mushroom stems to measure 1/2 cup. Set mushroom caps aside.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chopped mushroom stems and garlic; sauté 3 minutes, stirring often. Add wine; cook 2 minutes or until liquid evaporates. Remove from heat; cool 3 minutes. Add cheeses, onions, and peppers; stir until smooth. Spread cheese mixture evenly into mushroom caps.
4. Combine egg substitute and flour in a small bowl; stir well with a whisk. Place breadcrumbs in a shallow dish. Working with one mushroom cap at a time, dip, cheese side up, into egg mixture; dredge in breadcrumbs, coating only the mushroom cap. Place mushroom cap, cheese side up, on a baking sheet coated with cooking spray. Repeat procedure with remaining mushroom caps, egg mixture, and breadcrumbs. Lightly coat stuffed mushrooms with cooking spray. Bake at 450° for 25 minutes or until tender and lightly browned.
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