8 large portobella mushrooms, stem and gills removed
1 cup panko crumbs
¼ cup grated parmesan cheese
1 egg
3 tbsp water or milk
2  cups tomato pasta sauce
3/4 cup grated mozzarella cheese

1. Preheat oven to 425 F.  Line a large baking sheet with foil sprayed with vegetable oil.
2. Combine panko and half parmesan on a plate.  Combine egg and water or milk on another plate.  Dip mushroom into egg mixture and then panko mixture.  Place on baking sheet and roast for 15 minutes.
3. Pour 1 cup tomato sauce in baking dish.  Place mushrooms over top and drizzle remaining sauce over top.  Sprinkle with mozzarella and remaining 2 tbsp parmesan.  Bake for 10 minutes.

Serves 4