Portobello Mushroom "Parmesan" with Zucchini, Olive & Pine Nut Salad

Directions

1. Preheat the oven to broil on high and place the rack in the upper third.
2. Prepare the mushrooms by cleaning, trimming stems, and scraping out the gills; pat dry, brush with oil, and season with salt and pepper on both sides, then set on a lined baking sheet cap-side up.
3. Broil the mushrooms until they begin to soften, about 6 minutes, then remove from the oven.
4. In a small saucepan, combine minced garlic with tomato sauce, crushed red pepper, and a pinch of salt; bring to a simmer, then turn off the heat.
5. In a medium bowl, finely grate the Parmesan and mix with the bread crumbs and spices to make the topping.
6. Flip the mushrooms so the caps are down, spread an even layer of warm tomato sauce over each, and sprinkle the Parmesan topping over the sauce.
7. Return the sheet to the oven and broil until the mushrooms are tender and the topping is golden brown, about 4–5 minutes more.
8. In a separate bowl, whisk together oil, red wine vinegar, and the Italian seasoning, then stir in the shallot.
9. Roughly chop the olives and add them to the dressing, then toss in the zucchini ribbons and pine nuts to finish the salad.
10. To plate, divide the mushroom caps and the salad between two plates and serve.