- Preheat oven to 375°F. Coat a baking sheet with nonstick cooking spray. Season tomato slices with pepper; set aside.
- 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.
- 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.
- 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.
View all nutritional information
Calories 179, Calories Fat , Total Fat 4g, Saturated Fat 2g, Cholesterol 9mg, Sodium 434mg, Carbohydrate 24g, Protein 12g
|Total Fat (extra)||6|
|Saturated Fat (extra)||10|
|Vitamin C (extra)||13|