Broiled Portobello Mushrooms with Sauteed Vegetables

A hearty sauteed mixture of summer-ready vegetables top these broiled portobello mushroom caps for two, topped with panko and Parmesan cheese for added deliciousness.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 755 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 medium lemon, juiced
• 2 large portobello mushroom caps
• 10 leaves fresh basil, chopped
• 5 sprigs fresh thyme, leaves stripped
• 1 medium beefsteak tomato, diced
• 0.25 cup olive oil
• 0.25 cup balsamic vinegar
• 0.25 cup panko bread crumbs
• 0.5 cup grated Parmesan cheese, divided
• 2 artichoke hearts, drained and chopped

Recipe Instructions

Step 1

Bake in the preheated oven for 30 minutes.

Step 2

Mix balsamic vinegar, ¼ cup olive oil, and thyme together in a measuring cup. Pour lemon juice through a strainer (to keep seeds out) into the marinade. Whisk the marinade until the olive oil and balsamic vinegar are one even mixture.

Step 3

Place mushroom caps in a glass dish that can be used for marinating. Pour the balsamic marinade over them, cover the dish, and let them sit for 15 minutes.

Step 4

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a metal baking dish with foil.

Step 5

Transfer mushrooms to the prepared baking dish, gills up, and cover with some of the marinade and salt and pepper.

Step 6

While mushrooms bake, heat 2 tablespoons oil in a skillet over medium heat. Saute zucchini and bell pepper in the hot oil for 10 minutes. Add tomato, artichoke hearts, garlic, and basil; saute for 5 minutes more. Turn the heat off and mix in panko bread crumbs and 1/4 cup Parmesan cheese.

Step 7

Broil with the oven door open until Parmesan cheese on top is bubbly, about 2 minutes. Take the pan out and use a spatula to place the mushrooms onto a serving plate with sauteed vegetables. Serve immediately.

Step 8

Once the mushrooms are done baking, take them out of the oven and add the sauteed mixture on top. Sprinkle with remaining Parmesan cheese. Turn on the oven's broiler.