Marinated Portabellas (2 Ways)

Remove stems from mushrooms. With a wet paper towel or mushroom brush, clean mushroom tops so they are free of any dirt.

Combine marinade ingredients in a plastic bag and add mushrooms. Marinate for at least 30 minutesor up to 24 hours. Toss mixture a few times as it marinates.

When ready, roast mushrooms on a foil-lined rimmed baking sheet for 20 minutes at 400ºF, flipping mushrooms halfway through.

While mushrooms are roasting, in a small skillet, heat pine nuts until just starting to brown, tossing as they heat. Set aside.

Cut tomatoes in half, place in a bowl and season with salt. Set aside. Using a julienne peeler or spiralizer, make the zucchini noodles. If zucchini is particularly watery, you can blot it with a paper towel.

About 5 minutes before mushrooms are done cooking, heat a small skillet with olive oil. Add 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.

Once the mushrooms are tender, remove from the oven and sprinkle with sea salt and chopped thyme. Plate the mushrooms, top with zucchini tomato mixture. Sprinkle with toasted pine nuts, cheese and fresh parsley.