Roasted Portobello Caps
Recipe from EatingWell

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.



by 3  people


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Ingredients
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    4   
    large portobello mushrooms, stems removed
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    1/4  teaspoon 
    salt, divided
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    Freshly ground pepper to taste
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    1/4  cup 
    plain dry breadcrumbs
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    2   tablespoons 
    grated Parmesan cheese
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    1   tablespoon 
    minced fresh parsley
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    1   tablespoon 
    extra-virgin olive oil

Directions
1.
Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
2.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
3.
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, Monosaturated fat (g) 3, fiber (g) 3, pro. (g) 7, sodium (mg) 245, Potassium (mg) 612, Vegetables () 1, Starch () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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