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Roasted Portobello Caps

From: EatingWell

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.

Servings: 4 servings
Prep: 10 mins
Total: 40 mins
Rated : Not yet rated
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
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 Facts
Calories 109, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 2 mg, Sodium 245 mg, Carbohydrate 11 g, Fiber 3 g, Protein 7 g, Potassium 612 mg. Exchanges: Starch 0.5,Vegetable 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

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