Grilled Portobello Mushrooms with Sautéed Veggies

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

Step 1

Whisk together balsamic vinegar, olive oil, thyme, and lemon juice (strained to keep out any seeds) in a small bowl until it’s smooth and well combined. Place the mushroom caps gill-side up in a glass dish, then 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. Transfer the mushrooms to the dish, spoon a little of the marinade on top, and season with salt and pepper. Pop them in the oven and bake for around 30 minutes.

Step 3

As the mushrooms cook, heat a couple of tablespoons of oil in a skillet over medium heat. Toss in the zucchini and bell peppers and sauté for about 10 minutes until they’re starting to soften. Then add the tomatoes, artichoke hearts, garlic, and basil, cooking everything together for another 5 minutes. Turn off the heat and stir in the panko breadcrumbs and a quarter cup of Parmesan cheese.

Step 4

Once the mushrooms are done, take them out and pile the veggie mixture on top. Sprinkle with the remaining Parmesan, then switch your oven to broil. Place the mushrooms under the broiler with the oven door slightly open and watch closely until the cheese bubbles and turns golden, about 2 minutes.

Step 5

Carefully transfer the mushrooms to plates and serve right away while everything’s hot and delicious.