|Small mushrooms||1 Pound, halved|
|Thinly sliced scallions||1 Cup (16 tbs)|
|Dried thyme||1 Teaspoon|
|Butter flavored sprinkles||1 Tablespoon|
|Fat free egg substitute||3 Cup (48 tbs)|
|Non fat ricotta cheese||3 Cup (48 tbs)|
|Non-fat sour cream||1 1⁄2 Cup (24 tbs)|
|Dry bread crumbs||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
In a large frying pan over medium-high heat, saute the mushrooms in the oil for 5 minutes, or until they give up their liquid.
Add the scallions and thyme.
Continue to saute for 5 minutes, or until all the liquid has evaporated.
Stir in the sprinkles.
Remove from the heat and set aside.
In a large bowl, whisk together the eggs, ricotta, sour cream, bread crumbs and Parmesan.
Coat 12 individual (6" diameter) casserole dishes with no-stick spray.
Distribute half of the mushroom mixture among the dishes.
Divide the egg mixture among the dishes.
Sprinkle with the remaining mushroom mixture.
Dust lightly with the paprika.
Bake at 375° for 20 minutes, or until puffed and lightly browned.