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
- 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
Why This Dish Is So Special
Cooking Advice
- Use high heat when stir-frying to keep the vegetables crisp and vibrant.
- Don’t overcrowd the pan during stir-frying; cook in batches if needed to ensure even cooking.
Step 1
Whisk together the balsamic vinegar, olive oil, and thyme in a measuring cup. Pour the lemon juice through a strainer to catch any seeds, then whisk it all together until the oil and vinegar blend smoothly. 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 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, sautéing for about 10 minutes until they start to soften. Then add the tomatoes, artichoke hearts, garlic, and basil, cooking 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 the rest of the Parmesan over everything. Turn on your broiler, leave the oven door slightly open, and broil until the cheese bubbles and turns golden—this should take about 2 minutes. Carefully transfer the mushrooms to a plate and serve right away.
