These jumbo stuffed mushrooms are packed with umami taste. The word “umami” is Japanese and means “a pleasant savory taste.” Often, roasted portobello mushrooms are used in place of meat because the texture and taste resembles the savory flavor in meat. However, these also work well as a side dish accompanying grilled chicken or steak.
- 4 sprays cooking spray
- 4 ea fresh portobello mushrooms
- 1/4 tsp kosher salt
- 1/4 tsp ground black peppers
- 1/4 cup plain breadcrumbs
- 2 Tbsp Parmesan cheese grated
- 1 Tbsp fresh parsley minced
- 1 Tbsp extra-virgin olive oil
- Preheat oven to 450F. Coat a rimmed baking sheet or roasting pan with cooking spray.Remove stems from mushrooms. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 tsp salt and 1/8 tsp pepper. Roast until tender, about 20 minutes.
- Combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 tsp salt and 1/8 tsp pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.
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