Roasted Portobello Caps

9 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

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Original recipe yields 4 servings
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  • 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

  • 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 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
  3. 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 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: 1
  • Exchanges: 1/2 starch, 1 vegetable, 1 fat

Reviews 9

June 29, 2016
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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
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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
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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
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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
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By: EatingWell User
Yummy! Very delicious! Good source of trace element Selenium. Will definitely serve again! :) Pros: Selenium!
November 11, 2012
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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
May 25, 2012
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By: EatingWell User
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
April 28, 2010
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By: EatingWell User
I was skeptical, but this was incredibly tasty. I will definitely be making this again!
February 04, 2010
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By: EatingWell User
Very easy to make- and can make up fillng beforehand (always a plus)