Savory Stuffed Mushrooms

• 6 (4-inch) whole portobello mushrooms
• Cooking spray
• 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

1. Preheat oven to 450u0b0.
2. Remove stems from caps; finely chop mushroom stems to measure 1/2 cup. Set mushroom caps aside.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chopped mushroom stems and garlic; saute 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.
4. 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 450u0b0 for 25 minutes or until tender and lightly browned.

portobello mushrooms, cooking spray, garlic, white wine, cream cheese, parmesan cheese, green onions, black pepper, ground red pepper, egg substitute, flour, breadcrumbs

Taken from www.myrecipes.com/recipe/savory-stuffed-mushrooms (may not work)