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Ingredients
- 4 portabella mushrooms (3-inch diameter)
- 3 large eggs
- 6 egg whites
- 1/2 cup whole wheat bread crumbs
- 1/4 cup nonfat milk
- 1 tsp. garlic powder
- 1 10-oz. bag of frozen spinach, cooked & drained
- 4 tbsp. low fat Parmesan cheese, divided
- Cooking spray
- Salt and pepper to taste
Instructions
- Place an oven rack in the center. Preheat oven to 375°F.
- Remove portabella stems. Wipe clean with a damp paper towel.
- Spray baking sheet with cooking spray, and place mushroom caps on top, curved side down.
- In a mixing bowl, whisk together all remaining ingredients, except 1 tbsp. Parmesan cheese.
- Coat a 10-inch nonstick pan with cooking spray and heat over medium heat.
- Cook scrambled egg mixture until it just starts to thicken. Remove from heat.
- Using a large spoon, scoop the partially cooked egg mixture into portabella caps.
- Sprinkle tops with remaining Parmesan cheese. Bake for 20 minutes.
- Serve immediately.