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Roasted Portobello Caps

January/February 2007

Your rating: None Average: 3.8 (64 votes)

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.



READER'S COMMENT:
"I was skeptical, but this was incredibly tasty. I will definitely be making this again! "
Roasted Portobello Caps

Makes: 4 servings

Active Time:

Total Time:

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

  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.

Nutrition

Per serving: 109 calories; 5 g fat (1 g sat, 3 g mono); 2 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 7 g protein; 3 g fiber; 245 mg sodium; 612 mg potassium.

Nutrition Bonus: Selenium (31% daily value), Potassium (17% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 1 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Preparation/ Technique
Roast
Meal/Course
Dinner

Holiday
Father's Day
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Publication
January/February 2007
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