Roasted Portabella Caps

Submitted by Debbie R.

"From Eating Well."

 

• Ready In: 50mins
• Ingredients: 6
• Serves: 4

ingredients

• 4 large portabella mushrooms, stems removed
• salt & freshly ground black pepper
• 1⁄4 cup plain breadcrumbs
• 2 tablespoons parmesan cheese
• 1 tablespoon minced fresh parsley
• 1 tablespoon extra virgin olive oil

directions

1. 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.
2. 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.

Reviews

[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.

 

[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.

 

[*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.

 

[AcadiaTwo]

These caps are very good. I removed the gills as well as the stems prior to cooking them. The flavor was tasty, but next time I plan on baking them on top of parchment paper to reduce the mess in the pan. Made for Summer 2009 Photo Tag.