Position rack in center of oven. Preheat oven to 500ºF. Gently wipe the
tops of the portobellos. Trim off the stems at the caps (save for another
Brush the bottom of a rimmed baking sheet and the tops of the caps with 4
tablespoons of butter or olive oil. Arrange the caps rounded side up in
the pan and roast for 6 minutes. Remove from oven, closing the oven door,
and quickly turn the caps over with tongs, rearranging cremini mushrooms,
if using, in the pan. Sprinkle with 2 tablespoons of butter or olive oil
and salt and pepper.
Return to the oven and roast until the caps look evenly roasted, 5 to 6
minutes more. Serve as a first course on small hot plates, rounded side
up, drizzled with pan juices and sprinkled with a portion of the herb
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (106g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 624 (100%)|
|Amt Per Serving||% DV|
|Total Fat 69.4g||93 %|
|Saturated Fat 43.8g||219 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 183.2mg||56 %|
|Sodium 168.5mg||6 %|
|Potassium 150.6mg||4 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 1.6g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 624
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