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SideChef
Recipes
Italian Crusted Portabella Caps
Recipe

6 INGREDIENTS • 4 STEPS • 40MINS

Italian Crusted Portabella Caps

4.0
1 rating
This recipe I tried first a few months before posting this version. Last time I used just bread crumbs and parmesan, but I found it needed a little more flavor and style. This Italian version of topped portabella caps is perfect for a light dinner, packed with nutrients from the mushroom.
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Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
This recipe I tried first a few months before posting this version. Last time I used just bread crumbs and parmesan, but I found it needed a little more flavor and style. This Italian version of topped portabella caps is perfect for a light dinner, packed with nutrients from the mushroom.
40MINS
Total Time
$1.19
Cost Per Serving
Ingredients
Servings
4
US / Metric
Portabella Mushroom Cap
4
Portabella Mushroom Caps
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Seasoned Panko Breadcrumbs
2/3 cup
Seasoned Panko Breadcrumbs
Fried Onions
2/3 cup
Fried Onions
Parmesan Cheese
1/4 cup
Fresh Parsley
1 tsp
Fresh Parsley, minced
Nutrition Per Serving
VIEW ALL
Calories
168
Fat
8.4 g
Protein
6.1 g
Carbs
15.4 g
Add to plan
logo
Italian Crusted Portabella Caps
Save
author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Prepare the Portabella Mushroom Caps (4) by cutting off protruding stems. This will help keep a cavity for the topping. Brush caps with Extra-Virgin Olive Oil (as needed). Bake for 25 minutes.
step 2 Prepare the Portabella Mushroom Caps (4) by cutting off protruding stems. This will help keep a cavity for the topping. Brush caps with Extra-Virgin Olive Oil (as needed). Bake for 25 minutes.
step 3
Meanwhile, prepare the crust topping. In a small bowl, measure out Fried Onions (2/3 cup) and crush into fine pieces with a fork. Add Seasoned Panko Breadcrumbs (2/3 cup), Parmesan Cheese (1/4 cup), and Fresh Parsley (1 tsp) to bowl and mix until combined. Set aside.
step 3 Meanwhile, prepare the crust topping. In a small bowl, measure out Fried Onions (2/3 cup) and crush into fine pieces with a fork. Add Seasoned Panko Breadcrumbs (2/3 cup), Parmesan Cheese (1/4 cup), and Fresh Parsley (1 tsp) to bowl and mix until combined. Set aside.
step 4
After baking for 25 minutes, remove the mushrooms and top generously with the topping mixture. Put mushrooms back in oven to bake for an additional 5 minutes.
step 4 After baking for 25 minutes, remove the mushrooms and top generously with the topping mixture. Put mushrooms back in oven to bake for an additional 5 minutes.
Tags
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Appetizers
Shellfish-Free
Vegetarian
Quick & Easy
Italian
Side Dish
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