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Appetizers, Mains, Vegetarian

Roasted portabello mushrooms with red sauce

Roasted portabello mushrooms with red sauce
Los Angeles Times

Because of their sturdy texture and meaty flavor, portabello mushrooms lend themselves to breading and frying. Or you can try roasting them, which saves fat and calories. Make sure the mushrooms brown evenly by arranging them in a single layer ... Read more

Total time: 45 minutes | Serves 4
  • Nonstick olive oil cooking spray
  • 1 clove garlic, minced
  • 1 (8-ounce) can tomato sauce
  • 1 1/4 teaspoons dried oregano leaves, divided
  • 1 teaspoon lemon juice
  • 6 portabello mushrooms, about
  • 2 1/2 inches in diameter
  • 1 cup plain Italian bread crumbs
  • 1/4 cup grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/2 cup nonfat egg substitute

Step 1Spray a nonstick skillet with the cooking spray; heat over medium-low heat. Cook the garlic just until tender and beginning to brown, 1 to 2 minutes. Stir in the tomato sauce, 1/4 teaspoon of the oregano and the lemon juice. Heat to a simmer. Reheat just before serving the mushrooms.

Step 2Meanwhile, heat the oven to 450 degrees. Spray 2 (15x10-inch) jelly roll pans with cooking spray and set aside.

Step 3Cut the mushrooms into 3/8-inch slices.

Step 4Stir together the bread crumbs, the remaining 1 teaspoon of oregano, 2 tablespoons of the Parmesan cheese and the salt in a shallow glass dish. Pour the egg substitute into a second glass dish.

Step 5Add the sliced mushrooms, a few at a time, to the egg substitute and stir to coat. Add the mushrooms to the bread crumb mixture, turning to coat all sides.

Step 6Place the breaded mushrooms on the pans and lightly spray them with the cooking spray. Roast the mushrooms 10 minutes and turn. Continue to roast until the mushrooms are lightly browned, another 5 minutes.

Step 7Remove the mushrooms from the baking pans to a large bowl. Sprinkle them with the remaining Parmesan cheese and toss. Taste and add more salt if need be. Serve with the reserved red sauce.


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