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.