Roasted Portobello Caps

Rating: 4.23 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2007

Gallery

Read the full recipe after the video.

Recipe Summary test

total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.

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  • 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.

Tips

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

Per Serving:
94 calories; protein 4g; carbohydrates 9.7g; dietary fiber 1.8g; sugars 3.3g; fat 5g; saturated fat 1g; cholesterol 2.2mg; vitamin a iu 103.7IU; vitamin c 1.3mg; folate 44.4mcg; calcium 38.8mg; iron 0.8mg; magnesium 16.8mg; potassium 436.7mg; sodium 250.6mg; thiamin 0.1mg.
Exchanges:

1/2 starch, 1 vegetable, 1 fat

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Reviews (5)

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
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
11/11/2012
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
EatingWell User
Rating: 5 stars
06/29/2016
Delicious Simple and delicious. This quick to make we will definitely add this to our go to dishes! Pros: Fast and easy Read More
EatingWell User
Rating: 5 stars
04/26/2016
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
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LeeBromham
Rating: 3 stars
07/23/2017
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
EatingWell User
Rating: 4 stars
05/29/2015
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
EatingWell User
Rating: 4 stars
09/20/2014
Yummy! Very delicious! Good source of trace element Selenium. Will definitely serve again!:) Pros: Selenium! Read More
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Linda Johnson
Rating: 5 stars
03/17/2017
I really enjoyed this recipe!! I added some Red Cooking Wine into the stuffing....Soooo....good!! Read More
EatingWell User
Rating: 1 stars
05/25/2012
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
Diane Pursiano Garbaccio
Rating: 5 stars
10/14/2019
Delicious and simple. I added soy sauce to the mushrooms before roasting. Read More
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