Roasted Portobello Mushroom Caps
These hearty roasted portobello mushroom caps are loaded with pasta sauce, parmesan cheese, and crunchy pine nuts.
Servings: 4
Calories: 43kcal
Equipment
Ingredients
- 4 medium portobello mushrooms stem and gills removed
- ½ cup pasta sauce
- 4 teaspoons pine nuts
- 4 teaspoons shredded parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Placing mushroom upside down, fill the cap of each mushroom with 2 tablespoons of pasta sauce, or enough to cover (amounts vary depending on mushroom size).
- Sprinkle 1 teaspoon of pine nuts over the pasta sauce and then top with parmesan.
- Place mushrooms on a rimmed baking sheet and roast in the oven for 10-14 minutes depending on size, or until tender.
- Remove from oven and serve immediately!
Notes
Tip: To enhance the deliciously meaty texture of these mushrooms, try making this great recipe on an outdoor grill!
Nutrition
Calories: 43kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 169mg | Potassium: 410mg | Fiber: 2g | Sugar: 3g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg