Nonstick cooking spray
6 portobello mushroom caps, wiped clean with a damp cloth
1 c. flour
4 egg whites, lightly beaten
2 c. Italian breadcrumbs
1 Tbs. salt
¼ tsp. black pepper
1 c. marinara sauce
2 Tbs. shredded mozzarella cheese
1 Tbs. grated parmesan cheese


Preheat oven to 425°F. Set up three medium-sized bowls in a row. Place the flour in one, the egg whites in another, and the breadcrumbs, salt and pepper in the last bowl. Make sure the breadcrumbs, salt and pepper are mixed together. Using one mushroom cap at a time, dust each mushroom in the flour, dip it in the eggs and coat well in the breadcrumbs. Place each mushroom onto a cookie sheet coated with nonstick spray. Repeat with the rest of the mushrooms. Bake in the oven for 20-25 minutes. Lower oven to 325°F. In a 9×13 inch baking dish, spread ½ cup of the marinara sauce. Drizzle the remaining ½ cup of marinara sauce on top of the mushrooms. Sprinkle evenly with mozzarella and parmesan cheese. Bake for 15-20 minutes, or until cheese is completely melted and golden brown.


Serves 4-6


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