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Roasted Portobello Caps

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 or a juicy steak.


4 servings

Prep Time

10 minutes

Total Time

40 minutes


  • 4large portobello mushrooms stems removed
  • 1/4teaspoon salt divided
  • Freshly ground pepper to taste
  • 1/4cup plain dry breadcrumbs
  • 2tablespoons grated Parmesan cheese
  • 1tablespoon minced fresh parsley
  • 1tablespoon extra-virgin olive oil


  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, 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.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 109kcal
Carbohydrate Total 11g
Added Sugars 0g
Fiber 3g
Total Fat 5g
Saturated Fat 1g
Mono Saturated Fat 3g
Cholesterol 2mg
Sodium 245mg
Protein 7g
Potassium 612mg
Calcium 46mg
Folate 34mcg
Omega-6 1g
Vitamin E 1mg
Zinc 1mg
Vitamin B3 7mg

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