Roasted Portobello Caps
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Roasted Portobello Caps
Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor.
Times
- Prep Time : 10 min min
- Ready Time : 10 min
Servings
4 servings
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
Directions
Preparation
- 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.
Tips
Per serving: 109 calories; 5 g fat (1 g saturated fat, 3 g mono unsaturated fat); 2 mg cholesterol; 11 g carbohydrates; 7 g protein; 3 g fiber; 245 mg sodium; 612 mg potassium
Nutrition Bonus: Selenium (31% daily value), Potassium (17% dv)
Exchanges: 1/2 starch, 1 vegetable, 1 fat
Contributed by: EatingWell.com
About Eating Well
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Dairy , Appetizers, Vegetable Side , Shavuot , American , Quick (under 30 minutes) , Low Fat, Vegetarian , Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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this takes portobello mushrooms to the next level. sounds so yum!