- Calories: 20
- Protein: 2 g
- Total Fat: 0 g
- Unsaturated Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 3 g
- Dietary Fiber: 1 g
- Total Sugar: 2 g
- Natural Sugar: 2 g
- Added Sugar: 0 g
- Sodium: 55 mg
Portobello mushroom caps are an underused veggie, in my opinion. They provide a wonderful, meaty texture, a delicious, umami flavor, and they’re incredibly versatile. With different seasonings, you can take them in a variety of directions. This recipe is a straight-forward version that you can serve as a delicious side, as a base for countless dishes or with or on top of a salad. Be creative and enjoy.
- Prep time
- Total Time
• 6 large Portobello mushroom tops, stems removed
• Olive oil spray
• ¼ teaspoon kosher salt, or more to taste
• ⅛ teaspoon black pepper
• Garlic powder to taste
Preheat the oven to 425°F. Mist a baking sheet with nonstick oil spray and place the mushroom caps on top, allowing adequate space between each cap so they can roast efficiently.
Place in the oven and roast for about 20 minutes or until tender.