Roasted Portabella Mushrooms
photo by OatandSesame
- Ready In:
- 2 large portabella mushrooms, caps, marinated
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, julienned
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
- 2 tablespoons grated pecorino romano cheese or 2 tablespoons parmesan cheese
- 1⁄4 cup pine nuts, toasted
- salt and pepper
- 1⁄2 cup cooking sherry or 1/2 cup any other cooking wine
- 1 tablespoon olive oil
- 2 tablespoons dark soy sauce
- 2 tablespoons white balsamic vinegar (dark is ok too)
- PREPARE THE MUSHROOMS.
- Remove the stems from the mushrooms.
- With a wet paper towel or mushroom brush, clean the mushroom tops so they are free of any dirt.
- Combine the marinade ingredients in a plastic bag and add the mushrooms. Marinate for at least 30 minutes up to 24 hours. Toss the mixture a few times during the marinade process.
- When your ready, roast the mushrooms on a foil lined rimmed baking sheet for 20 minutes at 400F, flipping the mushroom halfway through.
- While the mushrooms are roasting, prepare the pine nuts, zucchini noodle & tomato mixture.
- PREPARE THE PINE NUTS, ZUCCHINI & TOMATOES.
- In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.
- Cut the tomatoes in half, place in a bowl and season with salt. Set aside.
- Using a julienne peeler or spiralizer, make the zucchini noodles.
- If the zucchini is particularly watery, you can blot it with a paper towel.
- Otherwise, when there is about 5 minutes left on the mushrooms, proceed to heat a small skillet with a tablespoon of olive oil. Add the zucchini noodles and cherry tomatoes. Heat for 3-4 minutes, tossing a bit while you go, until tomatoes start to wilt and zucchini is heated through.
- Season with salt and pepper.
- PUT IT ALL TOGETHER.
- Once the mushrooms are tender, remove and sprinkle with sea salt (I used Maldon finishing salt available here) and the chopped thyme.
- Plate the mushrooms, top with zucchini tomato mixture.
- Sprinkle with toasted pine nuts, cheese and fresh parsley.
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RECIPE SUBMITTED BY
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