Roasted Portobello Mushrooms with Cheese Breadcrumb Topping
Roasted portobello mushrooms are stuffed with fresh tomatoes and topped with crunchy and cheesy breadcrumbs. It's a fantastic appetizer or vegetarian entree!109 calories and 3 Weight Watchers Freestyle SP
Servings: 6 Servings
Calories: 109.4kcal
Ingredients
- 6 portobello mushrooms stems & gills removed
- 3 tablespoons balsamic vinegar
- 1 tablespoon + 2 teaspoons olive oil divided
- 1 clove garlic minced
- 1 to mato cut into six ¼-inch slices
- ¼ cup + 2 tablespoons packed Kerrygold Skellig Cheese
- ¼ cup + 2 tablespoons whole wheat panko breadcrumbs*
- ¼ teaspoon salt
- 4 basil leaves thinly sliced
Instructions
- Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
- Place the portobello mushrooms in the baking dish.
- Whisk together the balsamic vinegar and 1 tablespoons olive oil, and rub the mixture on the mushrooms.
- Sprinkle the garlic over the mushrooms, lay one tomato slice on each mushroom, and roast for 10 minutes. Carefully drain any liquid out of the mushrooms.
- In a small bowl, stir together the cheese, breadcrumbs, 2 teaspoons olive oil and salt. Sprinkle the cheese mixture evenly over the mushrooms.
- Bake for another 5 minutes, or until the breadcrumbs are light golden brown. Garnish with basil. Serve.
Notes
Weight Watchers Points: 3 (Freestyle SmartPoints), 3 (Points+)
Nutrition
Serving: 1Stuffed Mushroom | Calories: 109.4kcal | Carbohydrates: 10.1g | Protein: 5.8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6.3mg | Sodium: 170.5mg | Fiber: 3.9g | Sugar: 1g
