2 large Portabella Mushrooms, stemmed
1 1/2 ounces Egg Substitute
1/2 cup Italian flavored Bread Crumbs
1 cup Spaghetti sauce
1/4 cup Mozzarella Vegan Cheese
Clean and dry the mushrooms.
In a small bowl add egg substitute. In a shallow bowl, add your breadcrumbs.
Dip the mushroom in the egg substitute and then breadcrumbs.
Place the mushrooms in a non-stick frying pan over medium-high heat. When the mushrooms are tender, transfer them to a cookie sheet and cover them with spaghetti sauce and vegan cheese. Place the mushrooms under a broiler until the cheese melts.