Roasted Portobello Caps

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Roasted Portobello Caps

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.

Serves 4

Prep Time 10 min

Total Time 40 min.

Ingredients

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

Cooking Directions

Step 1

Preheat oven to 450°F. Coat a rimmed baking sheet or roasting pan with cooking spray.

Step 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.

Step 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.


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