Roasted Portabello Mushrooms With Red Sauce

Recipe Ingredients

		Nonstick olive oil cooking spray - as needed
1		Garlic clove - minced
1		Tomato sauce - (8 oz)
1 1/4 teaspoons	6.3ml	Dried oregano leaves - divided
1 teaspoon	5ml	Lemon juice
6		Portabello mushrooms - (2 1/2" dia)
1 cup	146g / 5.1oz	Plain Italian bread crumbs
1/4 cup	36g / 1.3oz	Grated Parmesan cheese - divided
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Nonfat egg substitute

Recipe Instructions

Spray a nonstick skillet with the cooking spray; heat over medium-low heat. Cook the garlic just until tender and beginning to brown, 1 to 2 minutes. Stir in the tomato sauce, 1/4 teaspoon 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 teaspoon of oregano, 2 tablespoons of the Parmesan cheese and the salt in a shallow glass dish. Pour the egg substitute into a second glass dish.

Add the sliced mushrooms, a few at a time, to the egg substitute and stir to coat. Add the mushrooms to the bread crumb mixture, turning to coat all sides.

Place the breaded mushrooms on the pans and lightly spray them with the cooking spray. Roast the mushrooms 10 minutes and turn. Continue to roast until the mushrooms are lightly browned, another 5 minutes.

Remove the mushrooms from the baking pans to a large bowl. Sprinkle them with the remaining Parmesan cheese and toss. Taste and add more salt if need be. Serve with the reserved red sauce.

This recipe yields 4 servings.

Each serving: 189 calories; 1,031 mg sodium; 5 mg cholesterol; 4 grams fat; 2 grams saturated fat; 29 grams carbohydrates; 12 grams protein; 2.69 grams fiber.

Source:
The Los Angeles Times, 02-20-2002

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