Roasted Portobello Caps

Name: Roasted Portobello Caps
Total time: 40 min
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

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Total: 40 minutes

Author : EatingWell Test Kitchen

Ingredients

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4 large portobello mushrooms, stems removed¼ teaspoon salt, dividedFreshly ground pepper to taste¼ cup plain dry breadcrumbs2 tablespoons grated Parmesan cheese1 tablespoon minced fresh parsley1 tablespoon extra-virgin olive oil

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Instructions

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Step 1

Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.

Step 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.

Step 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.