Panko and Parmesan Roasted Portobello Caps
Ingredients
- 4 large portobello mushrooms, cleaned and stems removed
- 1/4 tsp kosher salt, divided
- 1/4 tsp ground black pepper, divided
- 1/4 cup Panko bread crumbs
- 2 Tbsp Parmesan cheese
- 1 Tbsp fresh parsley, minced
- 1 Tbsp extra-virgin olive oil
Instructions
- Preheat oven to 450 degrees F. Spray a rimmed baking sheet with cooking spray.
- Put mushroom caps, gill side up, on the pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
- Meanwhile, put the bread crumbs, parmesan, parsley, oil and the remaining salt and pepper in a small bowl and stir together well. Remove the mushroom caps from the oven and dump out any accumulated juices in the sink.
- Put about 2 tablespoons of the bread crumb mixture into each cap, spreading evenly over the gills. Put back into the oven and roast until the bread crumbs are browned, about 5 minutes.
Notes
Nutrition Nuggets: Mushrooms are the highest source of selenium in the produce aisle. Most selenium in the diet comes from animal or grain products. Also, all mushrooms contain some of the bone and immune boosting vitamin D. Being exposed to UV light, however, can increase the vitamin D content in some mushrooms.
Mix It Up: Use crushed walnuts or almonds in place of the Panko breadcrumbs.
Make Ahead: Make the bread crumb mixture ahead of time and store in the refrigerator until ready to cook the mushroom caps.
Adapted from Eating Well
Nutrition
Calories: 74kcalCarbohydrates: 6gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 3mgSodium: 181mgFiber: 1gSugar: 2g
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