LOW CALORIE RECIPE

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.

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  1. Preheat oven to 450°F. Coat a rimmed baking sheet or roasting pan with cooking spray.
  2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with ⅛ teaspoon salt and pepper. Roast until tender, about 20 minutes.

     

  3. 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.

     

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Ingredients
Large portobello mushrooms (stems removed) 4
Salt ¼ teaspoon
Pepper (Optional)
Dry breadcrumbs ¼ cup
Parmesan cheese 2 tablespoons
Fresh parsley 1 tablespoon
Olive oil 1 tablespoon
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