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Dietitian’s Corner-Mushrooms!

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 for a warm and delicious winter weeknight dinner.

Servings: 4                                   Prep: 10 mins                         Ready: 40 mins

roasted-mushroom-capPreheat oven to 450°F. Line a rimmed baking sheet or roasting pan with a layer of foil then coat foil with cooking spray.

Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and some pepper. Roast until tender, about 20 minutes.

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.

Enjoy!

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