Herbed Spinach Quiche Portabella Caps

4 portabella mushrooms (3-inch diameter)
cooking spray
3 large eggs
6 egg whites from 6 eggs
1/2 cup bread crumbs (whole-wheat if available)
1/4 cup nonfat milk
1 teaspoon low-sodium garlic & herb blend
1 cup cooked and drained
chopped
frozen spinach
1/4 cup reduced-fat Parmesan cheese
divided

Place oven rack in center of oven; preheat oven to 375 °F.
Remove portabella stems; wipe clean with damp paper towel.
Spray baking sheet with cooking spray, and place mushroom caps on baking sheet.
In a mixing bowl, whisk together all remaining ingredients, except 1 tbsp Parmesan cheese.
Coat 10-inch non-stick pan with cooking spray and heat over medium flame.
Cook and scramble egg mixture until it just starts to thicken. Remove from heat.
Using a large spoon, scoop partially cooked, hot egg mixture into portabella caps.
Sprinkle tops with remaining Parmesan cheese. Bake about 20 minutes.
Serve immediately.

Produce for Better Health Foundation