Recipes Included On This Page Roasted Portobello Caps Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Roasted Portobello Caps Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Portobello mushrooms -- stems and gills 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 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. Preheat oven to 450F. 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. Contributed to the FareShare Gazette by Art; 3 May 2012. www.fareshare.net Source: "EatingWell Magazine" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; 5g Fat (47.9% calories from fat); 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 53mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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