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Broiled Portobello Mushrooms with Sauteed Vegetables
Broiled Portobello Mushrooms with Sauteed Vegetables
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Broiled portobello mushrooms filled with sauteed summer vegetables, panko, and Parmesan cheese - a hearty and flavorful dish for two.
Ingredients:
  • 0.25 cup balsamic vinegar
  • 0.25 cup olive oil
  • 5 sprigs fresh thyme, leaves stripped
  • 1 medium lemon, juiced
  • 2 large portobello mushroom caps
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 medium beefsteak tomato, diced
  • 2 artichoke hearts, drained and chopped
  • 10 leaves fresh basil, chopped
  • 0.25 cup panko bread crumbs
  • 0.5 cup grated Parmesan cheese, divided
Instructions:
  • Combine balsamic vinegar, olive oil, and thyme in a measuring cup. Strain lemon juice into the mixture, whisk until well blended.
  • Place mushroom caps in a marinating dish. Drizzle balsamic marinade over them, cover, and marinate for 15 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C while lining a metal baking dish with foil.
  • Place the mushrooms in the baking dish with the gills facing up. Drizzle with a generous amount of marinade and season with salt and pepper.
  • Cook in the oven that's already heated for 30 minutes.
  • As mushrooms roast, warm 2 tablespoons of oil in a skillet on medium heat. Cook zucchini and bell pepper in the oil for 10 minutes. Stir in tomato, artichoke hearts, garlic, and basil; cook for another 5 minutes. Remove from heat and fold in panko bread crumbs and 1/4 cup of Parmesan cheese.
  • Remove the baked mushrooms from the oven, top them with the sauteed mixture, sprinkle with the rest of the Parmesan cheese, and switch on the broiler.
  • Broil with the oven door ajar until the Parmesan cheese on top is bubbly, approximately 2 minutes. Remove the pan and transfer the mushrooms to a serving plate with sauteed vegetables using a spatula. Serve promptly.

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