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Roasted Portobello Caps

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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.

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Roasted Portobello Caps 0 Picture

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

Details

Servings 4

Preparation

Step 1

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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