Vegetarian

Baked Portobello Parm is for Dinner.

Baked Portobello Parm takes several minutes to prepare.

Baked Portobello Parm takes several minutes to cook.

Baked Portobello Parm makes 4 servings.

The ingredients for Baked Portobello Parm are:

1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared "light" tomato sauce

Here is how you make Baked Portobello Parm:

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 mushroomNumber of Servings: 4Recipe submitted by SparkPeople user DANHANSON.

The nutritional information for Baked Portobello Parm is:

• Servings Per Recipe: 4
• 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

Baked Portobello Parm is Italian cuisine.

The dietary needs meet for Baked Portobello Parm is Vegetarian