Zucchini noodles, cherry tomatoes and roasted portabellas - a perfection vegetarian meal!
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.
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.
In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.
Using a julienne peeler or spiralizer, make the zucchini noodles. If the zucchini is particularly watery, blot it with a paper towel.
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.
Plate the mushrooms, top with zucchini tomato mixture.
Sprinkle with toasted pine nuts, cheese and fresh parsley.