Roasted Portobello Mushrooms Served with Sautéed Produce

Ingredients 0/14

Step 1

In a measuring cup, whisk together the balsamic vinegar, olive oil, thyme, and lemon juice (pour the lemon juice through a strainer to keep out any seeds). Place the mushroom caps in a glass dish and pour the marinade over them. Cover and let them soak up the flavors for about 15 minutes.

Step 2

While the mushrooms are marinating, preheat your oven to 400°F (200°C) and line a baking dish with foil. Arrange the mushrooms gill side up in the dish, spoon some of the marinade over them, and season with salt and pepper. Pop them in the oven and roast for about 30 minutes.

Step 3

While the mushrooms are roasting, heat 2 tablespoons of oil in a skillet over medium heat. Toss in the zucchini and bell pepper and cook for about 10 minutes until they start to soften. Add the tomato, artichoke hearts, garlic, and basil, then sauté everything together for another 5 minutes. Turn off the heat and stir in the panko crumbs and ¼ cup of Parmesan cheese.

Step 4

Once the mushrooms are done, take them out of the oven and pile the sautéed veggies on top. Sprinkle with the remaining Parmesan. Turn on your broiler, leaving the oven door open, and broil the mushrooms until the cheese bubbles and turns golden—this should take about 2 minutes. Use a spatula to transfer them to plates and serve right away.