Portobello Parmesan

As a side dish, these mushrooms are best with steaks, roast chicken, or pork. To make them a main dish, serve the filled mushrooms over a bed of pasta.

Yield:

8 servings (serving size: 1 mushroom cap)

Recipe from

Nutritional Information

Calories 53
Caloriesfromfat 34 %
Fat 2 g
Satfat 0.9 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 3.7 g
Carbohydrate 5.2 g
Fiber 1.4 g
Cholesterol 4 mg
Iron 0.5 mg
Sodium 221 mg
Calcium 68 mg

Ingredients

8 portobello mushroom caps (about 1 pound)
Cooking spray
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

Preheat broiler.

Remove brown gills from the undersides of portobello mushrooms using a spoon; discard gills. Place mushroom caps, undersides down, on a baking sheet coated with cooking spray. Broil for 5 minutes.

Turn mushroom caps over; sprinkle evenly with black pepper and salt. Top each cap with 2 tablespoons Basic Marinara and 1 tablespoon grated Parmesan cheese. Broil 3 minutes or until cheese melts.

Note:

Bruce Weinstein,

October 2007