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Roasted Portobello Caps

August 14, 2009

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


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

Roasting in the oven


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