Mckerr Muffins

• 4 (2 1/2-inch) mushroom caps
• Cooking spray
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon chopped fresh dill
• 1/8 teaspoon ground red pepper
• 1 teaspoon butter
• 1 1/2 cups egg substitute
• 2 whole wheat English muffins, split and toasted
• 4 (1-ounce) slices Canadian bacon
• 4 (1-ounce) slices part-skim mozzarella cheese
• 1 tablespoon finely chopped green onions

1. Heat a medium nonstick skillet over medium heat. Remove stems from mushrooms; discard stems. Coat pan with cooking spray. Add mushroom caps to pan, stem sides up. Pour 1/2 teaspoon lemon juice into each cap (A). Sprinkle evenly with dill and pepper. Cook for 6 minutes or until mushrooms are browned. Turn mushrooms over; cook 1 minute. Remove from pan; cover and keep warm.
2. Wipe pan with a paper towel. Melt butter in pan over medium heat. Add egg substitute; allow to set for about 30 seconds. Gently scrape cooked part of egg substitute to center of pan with a rubber spatula (B); continue gently scraping occasionally until egg substitute is set (about 3 minutes). Remove from heat.
3. Preheat broiler.
4. Arrange muffin halves, cut sides up, on a baking sheet. Top each muffin half with 1 Canadian bacon slice, about 1/3 cup scrambled egg substitute, and 1 mushroom cap, stem side down. Gently press mushroom cap down. Top each mushroom cap with 1 cheese slice. Broil 1 1/2 minutes or until cheese melts. Sprinkle with green onions, and serve immediately.

mushroom caps, cooking spray, lemon juice, dill, ground red pepper, butter, egg substitute, whole wheat english muffins, bacon, mozzarella cheese, green onions

Taken from www.myrecipes.com/recipe/mckerr-muffins (may not work)