Roasted Portobello Caps

My big kids love to indulge stuffed grilled/roasted cheesy mushrooms whenever we dine out at some western restaurants that served as appetiser. But I always find that those stuffed grilled/roasted mushrooms are often stuffed with "high-fat" ingredients (eg. bacon, loaded with cheese and butter etc.).

Love this full of flavor "gigantic" stuffed mushroom yet without all the high-fat ingredients.  Most of all, a fuss free and easy to prepare dinner on busy weeknight.

Roasted Portobello Caps
(adapted from the cookbook EatingWell Fast & Flavorful Meatless Meals by Jessie Price & the EatingWell Test Kitchen)
Below my slight modification made in blue.
Ingredients:
4 large portobello mushrooms, stems removed
1/4 teaspoon salt (to sprinkle a little on mushrooms and remaining for stuffing mixture)
Ground pepper to taste

To make the stuffing mixture
15g breadcrumbs (I toasted 2 slices of wholemeal bread and crushed coarsely)
2 tablespoons grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh parsley

Cooking spray for the pan (I used olive oil)

Method :
1) Preheat oven to 220 °C.  Lightly grease a baking sheet or roasting pan with a little olive oil.

2) Remove the stems of the mushrooms, place gill-side up on to the prepared pan.  Sprinkle with a little salt and pepper on each mushroom. To roast for about 20 minutes or until soft.

3) While the portobello mushrooms are roasting in the oven, prepare the stuffing mixture. In a bowl, combine and mix well the remaining salt, pepper, breadcrumbs, olive oil, Parmesan cheese and fresh parsley.

4) Remove the tray of roasted mushrooms from the oven. Spoon 2 tablespoonful of mixture onto each mushroom cap.  Return the mushrooms to the oven and continue to roast for about 5 minutes or until the breadcrumbs are nicely browned.



I was too lazy to grind the toasted bread to make breadcrumbs ... toasted 2 slices of wholemeal bread and crushed them coarsely ... hee... hee ... my big kids thought mushroom stuffed with grilled chicken meat.  As usual, they complained "not enough cheese ...". Okay will top with more grated cheese for them when I make roasted portobello caps again.  But this is definitely my kinda light and delightful dinner, paired with a bowl of green leafy salad and slices of fruits. Enjoy !

I would like to share this delightful recipe and linking this post with :

 Cookbook Countdown #6

Hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray