Roasted Portobello Caps

Roasted Portobello Caps

12 Reviews
From: EatingWell Magazine, January/February 2007

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 4 large portobello mushrooms, stems removed
  • ¼ teaspoon salt, divided
  • Freshly ground pepper to taste
  • ¼ cup plain dry breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon extra-virgin olive oil

Preparation

  • Active

  • Ready In

  1. Preheat oven to 450°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 ⅛ teaspoon salt and pepper. Roast until tender, about 20 minutes.
  3. Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining ⅛ 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.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 94 calories; 5 g fat(1 g sat); 2 g fiber; 10 g carbohydrates; 4 g protein; 44 mcg folate; 2 mg cholesterol; 3 g sugars; 0 g added sugars; 104 IU vitamin A; 1 mg vitamin C; 39 mg calcium; 1 mg iron; 251 mg sodium; 437 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, 1 vegetable, 1 fat

Reviews 12

July 23, 2017
profile image
By: LeeBromham
This sounds good but shouldn't be labelled as vegetarian. Parmesan is made from rennet from sheep's bladders and is not suitable for a vegetarian diet. Replace it with vegetarian hard cheese or something else.
March 17, 2017
profile image
By: Linda Johnson
I really enjoyed this recipe!! I added some Red Cooking Wine into the stuffing....Soooo....good!!
January 29, 2017
profile image
By: Colton Freeman
If I could give 6 stars I would! Great recipe, simple, easy and most of all great tasting!
June 29, 2016
profile image
By: EatingWell User
Delicious Simple and delicious. This quick to make, we will definitely add this to our go to dishes! Pros: Fast and easy
April 26, 2016
profile image
By: EatingWell User
Delicious I really enjoyed this. I prepared it in about 5 or 6 minutes after getting home later than normal, and it wasn't heavy on my digestive system since it was later. It was delicious and I'll be adding it to my rotation of regular meals now. Pros: Easy, quick, healthy Cons: Finding large portobella mushrooms can be difficult sometimes
May 29, 2015
profile image
By: EatingWell User
GLUTEN FREE TWEAK Love mushrooms!!!! I am gluten free so I made these with nutritional yeast , fresh parmasean, garlic, olive oil, parsley and s and p and they turned out wonderful!!!! Pros: YUMMY
December 25, 2014
profile image
By: EatingWell User
The best Roasted Portobello Caps I substituted bread crumbs with crushed walnuts . They turned out grea, andt without any Carbs.
September 20, 2014
profile image
By: EatingWell User
Yummy! Very delicious! Good source of trace element Selenium. Will definitely serve again! :) Pros: Selenium!
November 11, 2012
profile image
By: EatingWell User
Substitute roasted pureed pumpkin for oil I substituted pureed pumpkin for the oil and halved the cheese, then added sliced roasted almonds for some crunch. Kids loved it! Pros: A great starting point
More Reviews