Roasted Portobello Caps

By lkalemba

Ingredients

• 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
Adapted from cooking.com

Preparation

Step 1

DIRECTIONS
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.


Nutrition Information
4 servings - Facts Per Serving:

Calories: 109 Fat. Total: 5g Carbohydrates, Total: 11g Cholesterol: 2mg Sodium: 245mg Protein: 7g
Fiber: 3g % Cal. from Fat: 41% Fat, Saturated: 1g