Roasted Portobello Caps

By devogirl

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.


Per serving: 109 calories; 5 g fat ( 1 g sat , 3 g mono ); 2 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 7 g protein; 3 g fiber; 245 mg sodium; 612 mg potassium.

Nutrition Bonus: Selenium (31% daily value), Potassium (17% dv)

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.