Ingredients for Roasted Portabella Caps
- 4 large portabella mushroom caps
- 1/8 teaspoon salt, 1 pinch freshly ground black pepper (plus more to taste for mushrooms)
- 1 cup plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- cooking spray
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How to Make Roasted Portabella Caps
- Preheat oven to 450°F (232°C).
- Lightly spray a large baking sheet or roasting pan with cooking spray.
- Place 4 large portabella mushroom caps, gill-side up, on the prepared pan.
- Season the mushrooms generously with salt and freshly ground black pepper.
- Roast for 20 minutes, or until the mushrooms are tender.
- Meanwhile, prepare the topping: In a medium bowl, combine 1 cup breadcrumbs, 1/2 cup grated parmesan cheese, 1/4 cup chopped fresh parsley, 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of black pepper.
- Remove the roasted mushrooms from the oven.
- Top each mushroom cap with 2 tablespoons of the breadcrumb mixture, spreading evenly.
- Return the mushrooms to the oven and cook for another 5-7 minutes, or until the topping is golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
10g
Fat
5g
Carbs
2g
