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Roasted Portobello Caps

Roasted Portobello Caps

Nutrition Facts
  • cal. (kcal) 109
Roasted Portobello Caps
  • Makes: 4 servings
  • Prep: 10 mins
  • Start to Finish: 40 mins
  • Carb Grams Per Serving: 11

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

Directions

  1. Preheat oven to 450 degrees 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 Information

Servings Per Recipe: 4
PER SERVING: 109 cal., 5 g total fat (1 g sat. fat), 2 mg chol., 245 mg sodium, 11 g carb. (3 g fiber), 7 g pro.

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