Adapted from Fresh and Fast Vegetarian by Marie Simmons
Makes 4 servings
INGREDIENTS
4 large Portobello mushrooms, wiped clean, stems removed and reserved
4 tablespoons extra-virgin olive oil
½ cup chopped onion
1 cup coarse bread crumbs from lightly toasted whole wheat bread
2 tablespoons finely chopped fresh Italian parsley
2 tablespoons oil-packed sun-dried tomatoes, drained, blotted dry, and chopped
1 garlic clove, grated
¼ teaspoon coarse salt
Freshly ground black pepper
DIRECTIONS
1. Preheat the oven to 400°F. Finely chop the mushroom stems.
2. Meanwhile, heat 2 tablespoons of the oil in a medium skillet until it is hot enough to
sizzle a piece of onion. Add the onion and chopped mushroom stems and cook, stirring,
over medium heat until golden, about 5 minutes. Add the bread crumbs, parsley, sun-
dried tomatoes and garlic and cook, stirring, until the crumbs are heated through, about 2
minutes. Sprinkle with salt and pepper to taste and set aside.
3. Brush the tops and bottoms of the mushroom caps with the remaining 2 tablespoons oil.
Sprinkle on both sides with a pinch salt and a grinding of black pepper. Place on a baking
sheet, rounded sides up, add ¼ cup water and roast for 10 minutes.
4. Remove the pan from the oven. Turn the caps over, fill with the crumb mixture, dividing it
evenly, and roast until browned and crisp, about 10 minutes more. Transfer to a platter and
serve.
Per Serving: Calories 190; Total Fat 15 g; Sat Fat 2 g; Protein 3 g; Carbs 12 g; Fiber 2 g; Cholesterol 0 mg; Sodium 200 mg.
if you want to more learn food foodus then please go on our home foodus.blogspot.com
Makes 4 servings
INGREDIENTS
4 large Portobello mushrooms, wiped clean, stems removed and reserved
4 tablespoons extra-virgin olive oil
½ cup chopped onion
1 cup coarse bread crumbs from lightly toasted whole wheat bread
2 tablespoons finely chopped fresh Italian parsley
2 tablespoons oil-packed sun-dried tomatoes, drained, blotted dry, and chopped
1 garlic clove, grated
¼ teaspoon coarse salt
Freshly ground black pepper
DIRECTIONS
1. Preheat the oven to 400°F. Finely chop the mushroom stems.
2. Meanwhile, heat 2 tablespoons of the oil in a medium skillet until it is hot enough to
sizzle a piece of onion. Add the onion and chopped mushroom stems and cook, stirring,
over medium heat until golden, about 5 minutes. Add the bread crumbs, parsley, sun-
dried tomatoes and garlic and cook, stirring, until the crumbs are heated through, about 2
minutes. Sprinkle with salt and pepper to taste and set aside.
3. Brush the tops and bottoms of the mushroom caps with the remaining 2 tablespoons oil.
Sprinkle on both sides with a pinch salt and a grinding of black pepper. Place on a baking
sheet, rounded sides up, add ¼ cup water and roast for 10 minutes.
4. Remove the pan from the oven. Turn the caps over, fill with the crumb mixture, dividing it
evenly, and roast until browned and crisp, about 10 minutes more. Transfer to a platter and
serve.
Per Serving: Calories 190; Total Fat 15 g; Sat Fat 2 g; Protein 3 g; Carbs 12 g; Fiber 2 g; Cholesterol 0 mg; Sodium 200 mg.
if you want to more learn food foodus then please go on our home foodus.blogspot.com
