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.
Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons
parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set
aside.
In a separate bowl, combine egg substitute, remaining 1 teaspoon
salt. pepper, marjoram, garlic powder and oregano. Mix well.
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.
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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
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