Broiled Portobello Mushrooms with Sauteed Vegetables
Ingredients
- ¼ cup balsamic vinegar
- ¼ 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
- 2 cloves garlic, minced
- 10 leaves fresh basil, chopped
- ¼ cup panko bread crumbs
- ½ cup grated Parmesan cheese, divided
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Instructions
- 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.
- 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.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a metal baking dish with foil.
- Transfer mushrooms to the prepared baking dish, gills up, and cover with some of the marinade and salt and pepper.
- Bake in the preheated oven for 30 minutes.
- 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.
- 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.
- 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.
Source
Original recipe: View Original