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
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.