Parmesan Tomatoes and Mushrooms

Low-Cholesterol
Low-Fat
Low-Sugar
Vegetarian / Meatless
Dish type
Appetizer
Serves
6
Ready in
25 minutes

Ingredients

  • 6 Roma (plum) tomatoes, cut into slices 1/4-inch thick
  • 1/2 tsp. pepper
  • 1 loaf day-old French or Italian bread, cubed*
  • 1/4 cup grated Parmesan (1 oz.)
  • 1 1/2 tsp. Italian seasoning
  • 8 oz. sliced white mushrooms
  • 6 egg whites, lightly beaten
  • Reduced-fat Caesar or ranch dressing

Directions

Prep Time
15 minutes
Cook Time
10 minutes
Ready in
25 minutes
  1. Preheat oven to 375°F. Coat a baking sheet with nonstick cooking spray. Season tomato slices with pepper; set aside.
  2. Place bread cubes in a blender or food processor; blend until finely crumbled. Place breadcrumbs, Parmesan and Italian seasoning in a large resealable plastic bag. Set aside.
  3. Working in small batches, dip tomatoes and mushrooms in egg whites, shaking off excess. Place 2 to 3 at a time in crumb mixture in bag; seal bag and shake to coat. Place coated tomatoes and mushrooms on baking sheet, and coat with nonstick cooking spray.
  4. Bake 5 to 7 minutes. Turn vegetables and coat evenly with cooking spray. Bake 5 to 7 minutes more or until coating is golden and mushrooms are tender. Serve with dressing for dipping.

Nutritional Information

Serving Size
1
Per Serving
Calories 179, Calories Fat , Total Fat 4g, Saturated Fat 2g, Cholesterol 9mg, Sodium 434mg, Carbohydrate 24g, Protein 12g
Serving Size1
Calories179
Total Fat4g
Total Fat (extra)6
Saturated Fat2g
Saturated Fat (extra)10
Cholesterol9mg
Cholesterol (extra)3
Sodium434mg
Sodium (extra)18
Potassium390mg
Carbohydrate24g
Carbohydrate (extra)8
Fiber2g
Fiber (extra)8
Sugars0g
Protein12g
Omega30g
Vitamin C7mg
Vitamin C (extra)13
Iron2mg
Iron (extra)14