Portobello Parmesan Recipe

This is one of my favorite recipes to make. It is so easy and so low in fat and calories.

Servings: 4


• 4 large Portobello Mushroom caps

• 1/2 cup of pasta sauce

• 1 cup of part skim shredded mozarella

• 1/2 cup of seasoned panko bread crumbs

• 2 egg whites

• 1/4 cup of part skim ricotta cheese

• oregano


Rinse and pat dry mushrooms. Dip each mushroom in egg whites and roll in Panko. Place on a sprayed baking sheet and bake at 350 degrees for about 15 minutes, flipping once. Once browned, remove and top each mushroom with 1 tablespoon of ricotta, 2 tablespoons of sauce, 1/4 shredded mozzarella and oregano. Bake at 350 for 10 minutes then place under the broiler to brown cheese. Enjoy!

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