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    One Perfect Bite: Baked Portobello Parmesan - A Dieter's Delight - Foodie Friday

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    • Carolyn Wolfe

      One Perfect Bite: Search results for Baked Portobello Parmesan - eliminate breadcrumbs for low carb!

    • Sherry Jensen

      One Perfect Bite: Baked Portobello Parmesan - A Dieter's Delight - Foodie Friday. Sub out lowcarb bread pulsed in blender to make low carb.

    • Caryn Murray

      One Perfect Bite: Baked Portobello Parmesan - A Dieter's Delight - Foodie Friday or Meatless Monday

    • MzGabby

      One Perfect Bite: Baked Portobello Mushrooms - No breadcrumbs!

    • Lonna Bagwell

      One Perfect Bite: Baked Portobello Parmesan - meatless monday

    • Sheri Marcucci

      Low low low carbs Baked Parmesan Portobello Mushrooms

    • Prity ﺕ

      Baked Portabello Parmesan. Baked Portobello Parmesan...from the kitchen of One Perfect Bite Ingredients: 1/2 cup Italian-style bread crumbs 1 cup (3-oz.) freshly grated Parmesan cheese, divided use 1 teaspoon sweet paprika 1/4 cup fresh minced parsley, divided use 2 teaspoons kosher salt, divided use 3/4 cup egg substitute 1/2 teaspoon fresh ground black pepper 1 teaspoon marjoram leaves 1 teaspoon garlic powder 1 teaspoon oregano leaves 4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean 1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese 1 cup commercially prepared "light" tomato sauce Cooking spray Directions: 1) 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. 2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside. 3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well. 4) 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. 5) 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 Parmesan 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. Yield: 4 servings.

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    Parmesan Tomato Bites 2 Tomatoes 1 1/2 oz Parmesan Cheese 1 tsp, leaves Spices, oregano, dried 1 dash Salt 1 dash Black Pepper 1 tablespoon Olive Oil Preheat the oven to 450 F. Slice Tomatoes. Place them on a baking sheet. Top with shredded Parmesan, fresh oregano, salt and fresh ground pepper (season according to your taste). Drizzle with some olive oil and bake until tomatoes are tender and the cheese is melted, for about 10-15 minutes.