Roasted Portobello Caps

Before this recipe, I had never cooked with portobello mushrooms before.

I've eaten them in restaurants, but never knew how to prepare them myself.

I was excited to have found this recipe, so I tried it out!

Ingredients:

• 4 large portobello mushrooms with the stems removed
• 1/4 tsp salt, divided
• freshly ground pepper, to taste
• 1/4 cup plain, dry breadcrumbs
• 2 tbsp Parmesan cheese
• 1 tbsp minced fresh parsley
• 1 tbsp extra-virgin olive oil {EVOO}

Directions:

• Preheat the oven to 450 degrees.  Coat a rimmed baking sheet or roasting pan with cooking spray.
• Place the mushroom caps, gill side up, on the pan.  Sprinkle with 1/8 tsp salt and pepper.  Roast them until tender, about 20 minutes.

The gills are so cool!!

• Meanwhile, combine the breadcrumbs, Parmesan, parsley, EVOO, and the remaining salt and pepper in a small bowl.

• Remove the mushrooms from the oven and top each cap with about 2 tbsp of the breadcrumb mixture, spreading evenly.  {You want a rimmed baking sheet because some of the liquid bakes out of it and you don't want that all over your oven!}

• Put them back into the oven and roast until the breadcrumbs are browned, which is about 5 minutes.

Nutrition Info:

Serving Size:  1 mushroom

Calories:  109

Fat:  5 g

Carbs:  11 g

Fiber:  3 g

Protein:  7 g