Roasted Portabella Caps

"From Eating Well."
 
Roasted Portabella Caps created by Parsley
Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 450. Spray a cooking sheet or roasting pan. (To lessen the mess, consider lining it with parchment paper instead.) Place mushrooms gill-side up on the pan. Sprinkle with a little salt and pepper. Roast until tender, about 20 minutes.
  • Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, 1/8 t. salt and some pepper. Remove mushrooms from oven. Top each with 2 T. of crumb mixture, spreading evenly. Return to oven and cook until browned, about 5 minutes.
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RECIPE MADE WITH LOVE BY

@Debbie R.
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  1. Anonymous
    Roasted Portabella Caps Created by Anonymous
  2. jessi_mcg
    These are very tasty, and they were very well received at a BBQ. I, too, added garlic to the stuffing mix as well as a light sprinkle of balsamic vinegar. I pre-roasted these earlier in the day, then we popped them on the grill for a few minutes after stuffing them and it worked out fine. I will "third" the notion that fresh parsley is important--I might even add more next time. I had some trouble with the crumb filling falling out and a few folks mentioned that it was "powdery", so next time I might add more parm or oil to make it a bit more cohesive. Thanks so much for posting! Made for Veg Swap 35.
     
  3. Shuzbud
    These had just the right amount of flavour and I agree, don't substitute for the fresh parsley- it adds so much flavour. The cooking time was spot on and I'll be making these again! Made for ZWT7.
     
  4. Parsley
    Roasted Portabella Caps Created by Parsley
  5. Parsley
    Very simple, but very good. This makes a good, filling, meatless main dish. I added some fresh minced garlic to the stuffing mixture. The fresh chopped parsley is essential to this - don't use dried. Thanx for sharing.
     
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