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1
Remove stems from mushrooms.
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2
With a wet paper towel or mushroom brush, clean mushroom tops so they are free of any dirt.
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3
Combine marinade ingredients in a plastic bag and add mushrooms.
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4
Marinate for at least 30 minutesor up to 24 hours.
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5
Toss mixture a few times as it marinates.
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6
When ready, roast mushrooms on a foil-lined rimmed baking sheet for 20 minutes at 400 degrees F, flipping mushrooms halfway through.
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7
While mushrooms are roasting, in a small skillet, heat pine nuts until just starting to brown, tossing as they heat.
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8
Set aside.
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9
Cut tomatoes in half, place in a bowl and season with salt.
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10
Set aside.
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11
Using a julienne peeler or spiralizer, make the zucchini noodles.
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12
If zucchini is particularly watery, you can blot it with a paper towel.
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13
About 5 minutes before mushrooms are done cooking, heat a small skillet with olive oil.
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14
Add zucchini noodles and cherry tomatoes.
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15
Heat for 34 minutes, tossing a bit while you go, until tomatoes start to wilt and zucchini is heated through.
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16
Season with salt and pepper.
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17
Once the mushrooms are tender, remove from the oven and sprinkle with sea salt and chopped thyme.
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18
Plate the mushrooms, top with zucchini tomato mixture.
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19
Sprinkle with toasted pine nuts, cheese and fresh parsley.
