I've made these before, a long time ago, before I had my blog. I loved them and made them a few times. They're tasty and cheesy and good.
I recommend increasing the amount of cream cheese by a little or else there won't be enough to fill up the caps. I never use egg substitute so I just used an egg white. We also used panko instead of normal bread crumbs, which was a good choice.
They look HORRIBLE, but I promise it was yummy.
Savory Stuffed Mushrooms
From Cooking Light, April 2002
If you can't find whole portobello mushrooms, use about 24 cremini or large button mushrooms instead.
6 (4-inch) whole portobello mushrooms
1 garlic clove, minced
1/4 cup dry white wine
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons grated fresh Parmesan cheese
1/4 cup chopped green onions
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/2 cup egg substitute
1 tablespoon all-purpose flour
2/3 cup dry breadcrumbs
Preheat oven to 450°.
Remove stems from caps; finely chop mushroom stems to measure 1/2 cup. Set mushroom caps aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chopped mushroom stems and garlic; sauté 3 minutes, stirring often. Add wine; cook 2 minutes or until liquid evaporates. Remove from heat; cool 3 minutes. Add cheeses, onions, and peppers; stir until smooth. Spread cheese mixture evenly into mushroom caps.
Combine egg substitute and flour in a small bowl; stir well with a whisk. Place breadcrumbs in a shallow dish. Working with one mushroom cap at a time, dip, cheese side up, into egg mixture; dredge in breadcrumbs, coating only the mushroom cap. Place mushroom cap, cheese side up, on a baking sheet coated with cooking spray. Repeat procedure with remaining mushroom caps, egg mixture, and breadcrumbs. Lightly coat stuffed mushrooms with cooking spray. Bake at 450° for 25 minutes or until tender and lightly browned.
Yield: 6 servings