Roasted Portobello Caps

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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.

 Roasted Portobello Caps
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 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
  1. 4 servings

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

  3. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.

  4. 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.


Nutritional Facts

Servings
4
Per serving
Calories
109
Carbohydrates
11g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
7g
Cholesterol
2mg
Dietary Fiber
3g
Potassium
612mg
Sodium
245mg
Added Sugars
0g
Exchanges
1/2 starch
1 vegetable
1 fat
Carbohydrate Servings
1
Selenium (31% daily value)
Potassium (17% dv)

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