Roasted Portobello Caps
- cal. (kcal) 109
- Makes: 4 servings
- Prep: 10 mins
- Start to Finish: 40 mins
- Carb Grams Per Serving: 11
large portobello mushrooms, stems removed
Freshly ground pepper to taste
plain dry breadcrumbs
grated Parmesan cheese
minced fresh parsley
extra-virgin olive oil
- Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
- 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.
Nutrition InformationServings 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.