Roasted Portobello Caps (Appetizer)

Ingredents: 4 large  portobello mushrooms stems removed

1/4 teaspoon  salt divided

Freshly ground pepper to taste

1/4 cup  plain dry breadcrumbs

2 tablespoons  grated parmesan cheese

1 tablespoon  minced fresh parsley

1 tablespoon  extra-virgin olive oil Preparation:

Preheat oven to 450°F. Coat a rimmed baking sheet or roasting pan with cooking spray.

Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.

Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and 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.