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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 34%
  • Fat: 2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.7g
  • Carbohydrate: 5.2g
  • Fiber: 1.4g
  • Cholesterol: 4mg
  • Iron: 0.5mg
  • Sodium: 221mg
  • Calcium: 68mg

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

Preparation

  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.
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