Baked Portabella Mushroom Egg Caps

Ingredients

• 4 portabella mushrooms (3-inch diameter)
• Cooking spray
• 3 large eggs
• 1/2 cup egg whites (from 6 eggs)
• 1/4 cup whole-wheat bread crumbs
• 1 cup nonfat milk
• 1/4 cup low-sodium garlic & herb blend
• 1/4 cup cooked and drained, chopped frozen spinach
• Reduced-fat Parmesan cheese, divided

Method

1. 1 Preheat oven to 375°F. Remove stems from mushrooms and wipe clean. Place caps on a cooking spray-coated baking sheet.
2. 2 In a bowl, whisk together eggs, egg whites, bread crumbs, milk, garlic blend, spinach, and most of the Parmesan cheese.
3. 3 Heat a non-stick pan over medium heat with cooking spray. Scramble the egg mixture until it just begins to thicken, then remove from heat.
4. 4 Scoop the hot egg mixture into the mushroom caps. Sprinkle with remaining Parmesan cheese.
5. 5 Bake for about 20 minutes. Serve immediately.