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