Earthy portobellos are roasted then smothered in cheese in this easy low-carb side dish.
Ingredients
18portobello mushroomcaps(about3 1/2lbs.
Roast until well browned and tender, about 25 minutes.
Remove from oven and let cool for 5 minutes.
Repeat the mushroom and cheese layers 2 times.
Combine panko and the remaining parsley in a small bowl; sprinkle evenly over the top.
Bake until golden brown and bubbly, about 15 minutes.
Tips
Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos.
Using a spoon, scrape off the brown gills from the underside of the mushroom caps.
If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
