Roasted Portobello Caps

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.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

4 large portobello mushrooms stems removed
¼ teaspoon salt divided
Freshly ground pepper to taste
¼ cup plain dry breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon extra-virgin olive oil

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 ⅛ teaspoon salt and pepper. Roast until tender, about 20 minutes.
Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining ⅛ 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.

Nutritional Information

Per Serving: 109 Calories, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Carbohydrates: 11 g, Fiber: 3 g, Added Sugars: 0 g, Protein: 7 g, Sodium: 245 mg, Potassium: 612 mg, Folate: 34 mcg, Calcium: 46 mg

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