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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Okafor Esther Ngozi
[email protected]I highly recommend this recipe. It's easy to make and absolutely delicious.
Frankie Mitchell
[email protected]This recipe is a must-try for any mushroom lover.
Creative Brain
[email protected]These mushrooms are so delicious, I can't stop eating them.
Kirshana Timilsaina
[email protected]This recipe is a great way to impress your friends and family.
Favour Ekeh
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Saqib shah Saqib shah
[email protected]These mushrooms are so good, I could eat them every day.
Am Gyapak
[email protected]This dish is a great way to get your daily dose of vegetables.
Courtney Raymond
[email protected]I love how versatile this recipe is. You can use any type of vegetables you like.
Tofeeque Ahmed
[email protected]These mushrooms are perfect for grilling or roasting.
Sulemana Karim
[email protected]I'm not a vegetarian, but I love these mushrooms. They're so meaty and satisfying.
Salauddin Khan
[email protected]This recipe is a great way to showcase the natural flavors of portobello mushrooms.
Shabana khan
[email protected]These mushrooms are so flavorful and juicy. I can't wait to make them again.
rahim Matovu
[email protected]I love how easy this recipe is to make. It's a great weeknight meal.
Tafadzwa Gwenhure
[email protected]I've made this recipe several times and it's always a hit. It's a great dish to serve for company.
Upendra Ghimire
[email protected]These mushrooms are amazing! I'm so glad I tried this recipe.
Brittney Lee
[email protected]I made this dish for my family and they loved it! It's a great way to get your kids to eat their vegetables.
Chance Atkinson
[email protected]This recipe is a keeper! The mushrooms were juicy and flavorful, and the vegetables were perfectly tender.
Sunmisola okedoyin
[email protected]So easy and tasty! I'll definitely be making these again.
indus flyway appozai
[email protected]I'm not usually a fan of mushrooms, but these were delicious! The marinade really brought out the flavor.
Philomena Nwatu
[email protected]These portobello mushrooms were a hit at my dinner party! The flavors were incredible, and the vegetables were cooked to perfection.