Broiled Portobello Mushrooms with Sauteed Vegetables
Recipe information
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Cooking:
20 min.
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Servings per container:
2
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Ingredients for - Broiled Portobello Mushrooms with Sauteed Vegetables

1. Balsamic Vinegar - ¼ cup
2. Olive oil - ¼ cup
3. Fresh thyme, leaves stripped - 5 sprigs
4. Lemon, juiced - 1 medium
5. Portobello mushroom caps - 2 large
6. Salt and ground black pepper to taste - 2 large
7. Olive oil - 2 tablespoons
8. Zucchini, chopped - 1
9. Red bell pepper, chopped - 1
10. Beefsteak tomato, diced - 1 medium
11. Artichoke hearts, drained and chopped - 2
12. Garlic, minced - 2 cloves
13. Fresh basil, chopped - 10 leaves
14. Panko bread crumbs - ¼ cup
15. Grated Parmesan cheese, divided - ½ cup

How to cook deliciously - Broiled Portobello Mushrooms with Sauteed Vegetables

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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

5. Stage

Bake in the preheated oven for 30 minutes.

6. Stage

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.

7. Stage

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.

8. Stage

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.