Portobello Broccoli and Red Pepper Melts
Transform your weeknight dinner with these irresistible Portobello Broccoli and Red Pepper Melts, a wholesome and flavorful vegetarian dish that's as satisfying as it is simple. Juicy portobello mushrooms serve as a hearty base, brushed with a zesty marinade of olive oil, balsamic vinegar, garlic, and Italian seasoning. Tender broccoli florets and vibrant red bell peppers are nestled on top, creating a beautiful medley of baked goodness. The finale? A generous blanket of gooey mozzarella and sharp parmesan cheese, baked to golden perfection. Ready in just 40 minutes, this versatile dish is perfect as a comforting main course or a show-stopping appetizer. Bursting with nutrition and flavor, it’s a delightful way to celebrate the magic of vegetables.
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Recipe Information
Ingredients
- 4 large caps portobello mushrooms
- 150 grams broccoli florets
- 1 large red bell pepper
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 120 grams shredded mozzarella cheese
- 30 grams parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the portobello mushroom caps by removing the stems and gently scraping out the gills with a spoon. Wipe them with a damp paper towel to remove any dirt.
In a microwave-safe bowl, steam the broccoli florets in the microwave with a splash of water for 2-3 minutes until tender but still crisp. Alternatively, blanch them in boiling water for 2 minutes, then drain.
Slice the red bell pepper into thin strips and mince the garlic cloves.
In a mixing bowl, combine the olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and black pepper. Stir well to create a marinade.
Brush the portobello mushrooms on both sides with the marinade and place them on the prepared baking sheet. Arrange the broccoli and red pepper strips over and around the mushrooms, then drizzle the remaining marinade over the vegetables.
Bake the mushrooms and vegetables in the preheated oven for 15 minutes.
Remove the baking sheet from the oven and sprinkle the shredded mozzarella cheese evenly over the mushrooms. Top with grated parmesan cheese.
Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
Garnish the melts with freshly chopped parsley before serving. Serve warm as a main dish or as a flavorful appetizer.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 2299 mg | 100% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 20.5 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1266 mg | 97% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2562 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
