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Roasted Portobello Caps

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Source: © EatingWell Magazine

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Reviews: 8 See Reviews

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Active Time:  10 Minutes
Total Time:  40 Minutes
Yield:  4 servings

Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak.

RECIPE INGREDIENTS

4 large portobello mushrooms stems removed

1/4 teaspoon salt divided

Freshly ground pepper to taste

1/4 cup plain dry breadcrumbs

2 tablespoons grated parmesan cheese

1 tablespoon minced fresh parsley

1 tablespoon extra-virgin olive oil

Roasted Portobello Caps Recipe at Cooking.com

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DIRECTIONS

Preheat oven to 450°F. Coat a rimmed baking sheet or roasting pan with cooking spray.

Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.

Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 4 servings

Calories:

109

Fat. Total:

Protein:

Carbohydrates, Total:

11g

Fat, Saturated:

Fiber:

Cholesterol:

2mg

Sodium:

245mg

% Cal. from Fat:

41%

Spotlight Recipe Review

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Rating:

by: Connie, NY

Reviewed: 05/06/2008

This recipe is amazing. I got a new grill as a retirement gift and grilled the mushrooms with NY Strips and thick slices of vadelia onions. We served it with a caesar salad and guess what.... the mushrooms stole the show.

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Roasted Portobello Caps

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