- 4
- 40 mins
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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
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.
http://www.eatingwell.com/recipe/249379/roasted-portobello-caps