Roasted Portobello Caps
These jumbo-stuffed portobello caps are delicious and quick to make. I served this alongside some shrimp, tomato and basil pasta last night and it was a huge hit with all my friends. This dish makes the perfect appetizer or side dish and adds a whole another dimension to any meal. The filling was a simple mixture of olive oil, Panko breadcrumbs, Parmesan cheese and basil. Topped in a roasted Portobello mushroom, this simple and light dish packed all the flavor without all the traditional high-fat ingredients.
Roasted Portobello Caps
Makes 4 servings
- 4 large portobello mushrooms, stems removed
- 1/4 teaspoon salt, divided
- Freshly ground pepper to taste
- 1/4 cup Panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon minced fresh basil
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Italian seasoning
Directions
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, basil, oil, Italian seasoning, 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.
Roasting in the oven
