Roasted Portobello Caps
http://www.eatingwell.com/recipes/roasted_portobello_caps.html
From EatingWell: January/February 2007Think 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.
4 servings | Active Time: 10 minutes | Total Time: 40 minutes
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
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.
Nutrition
Per serving : 109 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 2 mg Cholesterol; 11 g Carbohydrates; 7 g Protein; 3 g Fiber; 245 mg Sodium; 612 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 1 fat