Portobello Mushroom Caps and Veggies
A hearty vegetarian dish featuring roasted portobello mushroom caps paired with a medley of fresh vegetables, seasoned to perfection.
Ingredients
- 4 large portobello mushroom caps, cleaned and stems removed
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Clean mushroom caps with a damp cloth, removing stems and gills if desired.
- In a bowl, toss zucchini, bell peppers, onion, and garlic with olive oil, oregano, thyme, salt, and pepper.
- Place mushroom caps on a baking sheet, gill side up, and arrange seasoned vegetables around and inside the caps.
- Roast for 20–25 minutes until mushrooms are tender and vegetables are lightly caramelized.
- Garnish with fresh parsley before serving.
Notes
- Mushrooms shrink while cooking, so choose large caps.
- You can grill instead of baking for a smoky flavor.
- Add balsamic glaze for extra depth.
- Use parchment paper for easy cleanup.
- Great as a main dish or alongside grains like quinoa or rice.