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.


Recipe Summary

20 mins
35 mins
15 mins
1 hr 10 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

You can use 1 jar of sun-dried tomatoes instead of fresh tomato and an orange bell pepper instead of red.

Nutrition Facts

755 calories; protein 28.2g; carbohydrates 72.3g; fat 49.5g; cholesterol 17.6mg; sodium 516.2mg. Full Nutrition