BROILED PORTOBELLO MUSHROOMS WITH SAUTEED VEGETABLES
There's quite a bit more than mushrooms and bell peppers in this dish. It's a hearty and substantial dish, using whole portobello mushroom caps and a generous topping of vegetables.
Provided by Chef AidF
Time 1h10m
Yield 2
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 755.2 calories, Carbohydrate 72.3 g, Cholesterol 17.6 mg, Fat 49.5 g, Fiber 22.7 g, Protein 28.2 g, SaturatedFat 9.7 g, Sodium 516.2 mg, Sugar 18.5 g
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Open Mind
[email protected]This is a delicious and easy recipe that I will definitely be making again. Thanks for sharing!
Easy Learn
[email protected]I've made this recipe several times and it's always a success. It's a great dish to serve for a special occasion or for a casual weeknight meal.
Saskai Hendricks
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bag of frozen vegetables in my freezer and this is a great way to use them up.
Faizan Charan
[email protected]I'm not a vegetarian, but I love this dish. It's a great way to get a serving of vegetables and it's really satisfying.
Global Bricks
[email protected]I made this recipe for a vegetarian friend and she loved it! She said it was the best portobello mushroom dish she's ever had.
junaid khalid
[email protected]The balsamic glaze really makes this dish. It adds a delicious sweetness and acidity that balances out the flavors of the mushrooms and vegetables.
Kawooya Abduh Rahman
[email protected]I've never been a big fan of mushrooms, but this recipe changed my mind. The portobellos were cooked to perfection and the sautéed vegetables added a nice touch of flavor.
Maria Aziz
[email protected]This dish is so easy to make and it's so delicious. I love that I can use whatever vegetables I have on hand.
Dulan Bhattacharjee
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The mushrooms are juicy and flavorful, and the vegetables are perfectly cooked.
Mdriponbi Mdriponbi
[email protected]These portobello mushrooms were a hit at my last dinner party! The combination of flavors from the sautéed vegetables and the balsamic glaze was incredible.