Baking

½ cup Italian-style bread crumbs 1 cup (3-oz.) freshly grated Parmesan cheese, divided use 1 teaspoon sweet paprika ¼ cup fresh minced parsley, divided use 2 teaspoons kosher salt, divided use ¾ cup egg substitute ½ teaspoon fresh ground black pepper 1 teaspoon marjoram leaves 1 teaspoon garlic powder 1 teaspoon oregano leaves 4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean 1-½ cups (6-oz.) shredded part-skim mozzarella cheese 1 cup commercially prepared "light" tomato sauce Cooking spray

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