This recipe contains a lot more than just bell peppers and mushrooms. This recipe is robust and substantial since it uses whole portobello mushroom caps and a lot of vegetables on top.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
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.
- You can use 1 jar of sun-dried tomatoes instead of fresh tomato and an orange bell pepper instead of red.
Nutrition Facts
| Calories | 755 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 23 g |
| Protein | 28 g |
| Saturated Fat | 10 g |
| Sodium | 516 mg |
| Sugars | 19 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
This was pretty darn good! I added prosciutto chunks only because I have a not so vegetarian husband but a great combination of flavors.