Portobello Mushroom Caps and Veggies is a versatile and hearty dish that celebrates the robust flavor and meaty texture of portobello mushrooms.
Perfect for a vegetarian main course or a satisfying side, this recipe features portobello caps roasted or grilled with an array of colorful vegetables.
The rich, umami taste of the mushrooms pairs beautifully with the freshness and crunch of the veggies, creating a balanced and flavorful dish that’s both healthy and delicious.
– 4 large portobello mushroom caps – 2 tablespoons olive oil – 1 red bell pepper, sliced – 1 yellow bell pepper, sliced – 1 zucchini, sliced – 1 red onion, sliced – 1 cup cherry tomatoes, halved
– 3 cloves garlic, minced – 1 teaspoon dried oregano – 1 teaspoon dried thyme – Salt and pepper to taste – Fresh basil or parsley, chopped (for garnish) – Optional: balsamic glaze or lemon juice (for drizzling)
Prepare the Vegetables: – Preheat your oven to 400°F (200°C) or preheat your grill to medium-high heat. – Wash and slice the bell peppers, zucchini, and red onion. Halve the cherry tomatoes. – In a large bowl, toss the sliced vegetables with 1 tablespoon of olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
Prepare the Portobello Caps: – Clean the portobello mushroom caps with a damp paper towel to remove any dirt. – Remove the stems and scrape out the gills with a spoon if desired (this step is optional). – Brush both sides of the mushroom caps with the remaining 1 tablespoon of olive oil and season with salt and pepper.
Cook the Portobello Caps and Veggies: – For Oven: Place the portobello caps on a baking sheet and arrange the seasoned vegetables around them. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and the mushroom caps are cooked through.