Directions

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

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