Roasted Portobello Caps

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 from EatingWell
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  • 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 oven to 450 degrees 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.

nutrition information

Per Serving: cal. (kcal) 109, Fat, total (g) 5, chol. (mg) 2, sat. fat (g) 1, carb. (g) 11, Monounsaturated fat (g) 3, fiber (g) 3, pro. (g) 7, sodium (mg) 245, Potassium (mg) 612, Vegetables () 1, Starch () 0.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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