Stuffed Portobello Mushrooms

Preheat oven to 450-F. Line a rimmed baking sheet or roasting pan with parchment paper.

Place mushroom caps, gill-side up, on the pan. Sprinkle with ⅛ teaspoon salt and pepper. Roast until tender, about 20 minutes.

Meanwhile, combine breadcrumbs, parmesan, parsley, oil, 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.