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Portobello Parmesan

Yield 8 servings (serving size: 1 mushroom cap)
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.

Ingredients

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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.