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Roasted Portobello Caps

Source: © EatingWell Magazine
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Rating: 4   Reviews: 8 See Reviews
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Active Time:  10 Minutes
Total Time:  40 Minutes
  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.
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
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:   4 servings
Calories: 109
Fat. Total: 5g
Protein: 7g
Carbohydrates, Total: 11g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 2mg
Sodium: 245mg
% Cal. from Fat: 41%
Spotlight Recipe Review See all 8 reviews »

Rating: 5
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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