Roasted Portobello Caps

Active Time: 10 Minutes Total Time: 40 Minutes Yield: 4 servings 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.

Roasted Portobello Caps

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  • Prep Time


  • Total Time


  • Servings



  • 4

    large portobello mushrooms stems removed

  • ¼

    teaspoon salt divided

  • Freshly ground pepper to taste

  • ¼

    cup plain dry breadcrumbs

  • 2

    tablespoons grated parmesan cheese

  • 1

    tablespoon minced fresh parsley

  • 1

    tablespoon extra-virgin olive oil


Preheat oven to 450°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. TIP: This roasted portobello cap recipe is even better if you take the trouble to remove the gills from the caps before roasting, which is easily done with a teaspoon or a melon baller. Left on, the gills can sometimes break down to an unattractive inky mush when the caps are heated; also, if the gills are removed, there's more room for stuffing.


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