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.
Total Time
40min
4.0
1 Rating
Author: Sear Nation
Servings:
4
Ingredients
•
4
Portabella Mushroom Caps
•
as needed
Extra-Virgin Olive Oil
•
2/3
cup
Seasoned Panko Breadcrumbs
•
2/3
cup
Fried Onions
•
4
Tbsp
Parmesan Cheese
, grated
•
1
tsp
Fresh Parsley
, minced
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
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.
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 (4 Tbsp), and Fresh Parsley (1 tsp) to bowl and mix until combined. Set aside.
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.
Nutrition Per Serving
CALORIES
168
FAT
8.4 g
PROTEIN
6.1 g
CARBS
15.4 g
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