Roasted Portobello Caps

5 Ratings
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  • 4 0
  • 3 1
  • 2 0
  • 1 0

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

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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