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. Source: EatingWell Magazine, January/February 2007

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees 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.


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 Facts

94 calories; 5 g total fat; 1 g saturated fat; 2 mg cholesterol; 251 mg sodium. 437 mg potassium; 9.7 g carbohydrates; 1.8 g fiber; 3 g sugar; 4 g protein; 104 IU vitamin a iu; 1 mg vitamin c; 44 mcg folate; 39 mg calcium; 1 mg iron; 17 mg magnesium;

Reviews (13)

Read More Reviews
13 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
Delicious and simple. I added soy sauce to the mushrooms before roasting. Read More
Rating: 3 stars
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. Read More
Rating: 5 stars
I really enjoyed this recipe!! I added some Red Cooking Wine into the stuffing....Soooo....good!! Read More
Rating: 5 stars
If I could give 6 stars I would! Great recipe simple easy and most of all great tasting! Read More
Rating: 5 stars
Delicious Simple and delicious. This quick to make we will definitely add this to our go to dishes! Pros: Fast and easy Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
The best Roasted Portobello Caps I substituted bread crumbs with crushed walnuts. They turned out grea andt without any Carbs. Read More
Rating: 4 stars
Yummy! Very delicious! Good source of trace element Selenium. Will definitely serve again!:) Pros: Selenium! Read More
Rating: 4 stars
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 Read More
Rating: 1 stars
Cheese & oil = high fat! The description says without all the high-fat ingredients but two of the ingredients are cheese and oil! Please come up with recipes that at least don't have cheese in them. Pros: No meat Cons: Still high fat with cheese and oil Read More
Rating: 5 stars
Very easy to make- and can make up fillng beforehand (always a plus) Read More
Rating: 5 stars
I was skeptical but this was incredibly tasty. I will definitely be making this again! Read More