Crustless Mushroom Spinach Tart

Coat a 9-in. pie plate with nonstick cooking spray. Sprinkle bottom and sides with bread crumbs; shake out the excess. Set plate aside.

In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or until all of the liquid has evaporated. Remove from the heat; stir in spinach.

In a bowl, combine the milk, egg substitute, salt and pepper. Stir in the spinach mixture, 1 cup Mexican cheese blend and Parmesan cheese. Pour into prepared pie plate. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle remaining cheese around edge of tart. Let stand for 5 minutes before slicing.

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