Roasted Portabella Mushrooms

READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement