Devin Alexander’s “Fried” Mushroom Parmesan Bake

“Fried” Mushroom Parmesan Bake

Devin says: This is a great vegetarian entree or a fun side dish to accompany an Italian entree. It’s super quick and easy to throw together, too.

When cleaning mushrooms, don’t run them under water. Instead, peel them or rub them with a damp paper towel to remove any dirt. Mushrooms are like sponges, so if you run them under water, they’ll absorb a ton of moisture. The end result could be mushy or tough.

This recipe makes 4 servings.

Ingredients:
2 (8-ounce) packages button mushrooms, cleaned and stems removed*
1?2 cup all-natural marinara sauce (preferably low-fat, low-salt, no sugar added;
I used Monte Bene Tomato Basil Pasta Sauce)
1?2 teaspoon dried oregano leaves
1 teaspoon garlic powder
1 ounce (about 1?4 cup) finely shredded almond mozzarella cheese (I used
Lisanatti)**
2 tablespoons all-natural whole wheat panko-style bread crumbs
2 teaspoons all-natural grated Parmesan cheese

*You can save the mushroom stems to eat in a salad, or saute them and serve over a grilled buffalo steak or other extra-lean steak.
**If you can’t find almond mozzarella, substitute the lightest, most natural mozzarella cheese you can find.

Directions:
Preheat the oven to 425°F.
Add the mushroom caps to an 8" 3 8" glass or ceramic baking dish.
Spoon the sauce evenly over the mushrooms. Sprinkle them evenly with the oregano followed by the garlic powder. Toss them gently to combine, flipping the mushrooms so they lay stem side down in the dish.
Bake for 15 to 20 minutes, or until the mushrooms are tender and mostly cooked through. Sprinkle the mozzarella, bread crumbs, and Parmesan evenly over the mushrooms. Bake for 4 to 6 minutes longer, or until the cheese is melted and the mushrooms are tender but not mushy. Let them rest for 5 minutes and serve.

Nutritional info per serving: 62 calories, 6 g protein, 8 g carbohydrates (3 g sugar), 1 g fat, < 1 g saturated fat, trace cholesterol, 2 g fiber, 110 mg sodium

Devin travels the country lecturing and consulting for major U.S. food and cookware companies. She’s on the Advisory Board of the American Culinary Federation’s Chef Child Foundation, Larry King Foundation’s Go-To-Chef to speak on “Obesity in America”, she recently returned from the White House as part of Michelle Obama’s, Chefs Move To Schools Program; and we are proud to have her as a contributor to SupermarketGuru.com - you can find her recipes and tips every Tuesday and visit her at www.devinalexander.com.

Reprinted from: The Biggest Loser Quick and Easy Cookbook by Devin Alexander (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Available wherever books are sold.