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.
Active Time: 10 minutes |
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
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.
Per serving :
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