Spinach Quiche Portabella Caps

Ingredients: 
4 portabella mushrooms, 3-inch diameter 
Cooking spray 
6 large eggs, beaten 
1/4 cup nonfat milk 
1/2 cup whole wheat grated bread crumbs 
1 tsp low-sodium garlic & herb blend (such as Mrs. Dash) 
1 cup chopped, fresh spinach 
1/4 cup reduced-fat Parmesan cheese, divided 

Directions: 
Place oven rack in center of oven; preheat oven to 375 F. Remove portabella stems; wipe clean with damp paper towel. Spray 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 egg mixture until it starts to thicken. Remove from heat. Using a large spoon, scoop partially-cooked, hot mixture into portabella caps. Sprinkle tops with remaining Parmesan cheese. Bake about 20 minutes. Serve hot out of the oven. 

Yield: Serves 4