Ingredients

  • 2 1/4 large portobello mushroom caps, stemmed and dark gills removed
  • Cooking spray
  • 3/8 teaspoon black pepper, divided
  • 6 tablespoons whole-wheat or gluten-free panko (Japanese breadcrumbs), divided
  • 1/2 tablespoon olive oil
  • 1 tablespoon chopped fresh chives
  • 3/4 teaspoon grated lemon rind
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • 1 ounce thinly sliced prosciutto, torn into 1-inch pieces

Instructions

  1. Preheat oven to 500°F. Line a rimmed baking sheet with foil.
  2. Coat mushrooms with cooking spray; place, top sides down, on prepared pan. Top with 1/4 teaspoon pepper. Bake at 500°F for 4 minutes.
  3. Combine 3 tablespoons panko and oil in a small bowl. Combine remaining 3 tablespoons panko, chives, rind, juice, salt, and goat cheese in a bowl. Spoon 1/4 cup goat cheese mixture into each mushroom; top with panko mixture. Bake at 500°F for 3 minutes. Top with prosciutto and remaining 1/8 teaspoon pepper.
Makes 2 servings
204 calories
  • CARBOHYDRATE 14.0 g
  • CHOLESTEROL 21.0 mg
  • FIBER 3.0 g
  • PROTEIN 13.0 g
  • SODIUM 488.0 mg
  • FAT 11.5 g
  • SATURATED FAT 5.1 g
  • MONOUNSATURATED FAT 4.5 g
  • POLYUNSATURATED FAT 0.8 g
  • CALCIUM 48.0 mg
  • IRON 2.0 mg
  • SUGARS  3.0g