Parmesan Tomatoes And Mushrooms

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   Sprinkle tomato slices evenly, set aside. Pulse bread cubes in a food processor until finely crumbled. Place crumbs, parmesan cheese and italian seasoning in a large plastic resealable freezer bag. Dip tomatoes and mushrooms, in small batches, in egg whites, draining well. Add to crumb mixture, 2 or 3 at a time, seal bag, and shake to coat. Arrange tomatoes and mushrooms on a lightly greased baking sheet. Coat vegetables evenly with cooking spray. Bake at 375 degrees for 5 to 7 minutes. Turn vegetables, and coat evenly with cooking spray. Bake 5 to 7 minutes more or until golden and mushrooms are tender. Serve with dressing as dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.