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.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 40 minutes


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

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 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
3. 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: Per serving: 109 calories; 5 g fat (1 g sat, 3 g mono); 2 mg cholesterol; 11 g carbohydrate; 7 g protein; 3 g fiber; 245 mg sodium; 612 mg potassium. Nutrition bonus: Selenium (31% daily value), Potassium (17% dv). 1 Carbohydrate Serving. Exchanges: 1/2 starch, 1 vegetable, 1 fat.

© 2008 Eating Well Inc.  Photo by Ken Burris