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.
- 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
Preheat the oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
Place the 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 the 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 Publisher. All rights reserved.
nutrition information per serving
109 calories; 5g total fat; 1g total saturated fat; 2mg cholesterol; 245mg sodium; 11g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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