Almond & Thyme Crusted Mushrooms with Fetta & Roasted Veg

Preheat oven to 220°C. Trim baby carrots (as desired - we left a little of the green top on ours). Cut shallots into wedges. Pick thyme leaves (discarding stalks). Trim woody ends from asparagus.

Toss carrots, shallot wedges, cherry tomatoes and asparagus on a lined oven tray with smoked paprika, olive oil, salt and pepper. Roast for 10 minutes, remove from oven and leave the oven on.

Add almonds to food processor along with thyme leaves, 1 -2 Tbsp olive oil, salt and pepper. Pulse together until it reaches a chunky crumb consistency.

Coat mushrooms with olive oil, salt and pepper. Arrange mushrooms on top of roasted vegetables. Cover mushrooms with even amounts of fetta (reserving some for garnish) and almond/thyme crumb. Return tray to oven to cook for a further 10-15 minutes, or until mushrooms are cooked through.

Carefully remove mushrooms from top of roasted vegetables and toss vegetables with rocket & baby spinach leaves. Drizzle with olive oil to dress. Divide roasted vegetables amongst plates, crumble any remaining fetta over the top and serve with crusted mushrooms. Enjoy!

Preheat oven to 220°C. Trim baby carrots (as desired - we left a little of the green top on ours). Cut shallots into wedges. Pick thyme leaves (discarding stalks). Trim woody ends from asparagus.

Toss carrots, shallot wedges, cherry tomatoes and asparagus on a lined oven tray with smoked paprika, olive oil, salt and pepper. Roast for 10 minutes, remove from oven and leave the oven on.

Add almonds to food processor along with thyme leaves, 1-2 Tbsp olive oil, salt and pepper. Pulse together until it reaches a chunky crumb consistency.

Coat mushrooms with olive oil, salt and pepper. Arrange mushrooms on top of roasted vegetables. Cover mushrooms with even amounts of fetta (reserving some for garnish) and almond/thyme crumb. Return tray to oven to cook for a further 10-15 minutes, or until mushrooms are cooked through.

Carefully remove mushrooms from top of roasted vegetables and toss vegetables with rocket & baby spinach leaves. Drizzle with olive oil to dress. Divide roasted vegetables amongst plates, crumble any remaining fetta over the top and serve with crusted mushrooms. Enjoy!

Preheat oven to 220°C. Trim baby carrots (as desired - we left a little of the green top on ours). Cut shallot into wedges. Pick thyme leaves (discarding stalks). Trim woody ends from asparagus.

Toss carrots, shallot wedges, cherry tomatoes and asparagus on a lined oven tray with smoked paprika, olive oil, salt and pepper. Roast for 10 minutes, remove from oven and leave the oven on.

Add almonds to food processor along with thyme leaves, 1 Tbsp olive oil, salt and pepper. Pulse together until it reaches a chunky crumb consistency.

Coat mushrooms with olive oil, salt and pepper. Arrange mushrooms on top of roasted vegetables. Cover mushrooms with even amounts of fetta (reserving some for garnish) and almond/thyme crumb. Return tray to oven to cook for a further 10-15 minutes, or until mushrooms are cooked through.

Carefully remove mushrooms from top of roasted vegetables and toss vegetables with rocket & baby spinach leaves. Drizzle with olive oil to dress. Divide roasted vegetables amongst plates, crumble any remaining fetta over the top and serve with crusted mushrooms. Enjoy!

Preheat oven to 220°C. Trim baby carrots (as desired - we left a little of the green top on ours). Cut shallot into wedges. Pick thyme leaves (discarding stalks). Trim woody ends from asparagus.

Toss carrots, shallot wedges, cherry tomatoes and asparagus on a lined oven tray with smoked paprika, olive oil, salt and pepper. Roast for 10 minutes, remove from oven and leave the oven on.

Add almonds to food processor along with thyme leaves, 1 Tbsp olive oil, salt and pepper. Pulse together until it reaches a chunky crumb consistency.

Coat mushrooms with olive oil, salt and pepper. Arrange mushrooms on top of roasted vegetables. Cover mushrooms with even amounts of fetta (reserving some for garnish) and almond/thyme crumb. Return tray to oven to cook for a further 10-15 minutes, or until mushrooms are cooked through.

Carefully remove mushrooms from top of roasted vegetables and toss vegetables with rocket & baby spinach leaves. Drizzle with olive oil to dress. Divide roasted vegetables amongst plates, crumble any remaining fetta over the top and serve with crusted mushrooms. Enjoy!

Preheat oven to 220°C. Trim baby carrots (as desired - we left a little of the green top on ours). Cut shallot into wedges. Pick thyme leaves (discarding stalks). Trim woody ends from asparagus.

Toss carrots, shallot wedges, cherry tomatoes and asparagus on a lined oven tray with smoked paprika, olive oil, salt and pepper. Roast for 10 minutes, remove from oven and leave the oven on.

Add almonds to food processor along with thyme leaves, 1 Tbsp olive oil, salt and pepper. Pulse together until it reaches a chunky crumb consistency.

Coat mushrooms with olive oil, salt and pepper. Arrange mushrooms on top of roasted vegetables. Cover mushrooms with even amounts of fetta (reserving some for garnish) and almond/thyme crumb. Return tray to oven to cook for a further 10-15 minutes, or until mushrooms are cooked through.

Carefully remove mushrooms from top of roasted vegetables and toss vegetables with rocket & baby spinach leaves. Drizzle with olive oil to dress. Divide roasted vegetables amongst plates, crumble any remaining fetta over the top and serve with crusted mushrooms. Enjoy!

Preheat oven to 220°C. Trim baby carrots (as desired - we left a little of the green top on ours). Cut shallot into wedges. Pick thyme leaves (discarding stalks). Trim woody ends from asparagus.

Toss carrots, shallot wedges, cherry tomatoes and asparagus on a lined oven tray with smoked paprika, olive oil, salt and pepper. Roast for 10 minutes, remove from oven and leave the oven on.

Add almonds to food processor along with thyme leaves, 1 Tbsp olive oil, salt and pepper. Pulse together until it reaches a chunky crumb consistency.

Coat mushrooms with olive oil, salt and pepper. Arrange mushrooms on top of roasted vegetables. Cover mushrooms with even amounts of fetta (reserving some for garnish) and almond/thyme crumb. Return tray to oven to cook for a further 10-15 minutes, or until mushrooms are cooked through.

Carefully remove mushrooms from top of roasted vegetables and toss vegetables with rocket & baby spinach leaves. Drizzle with olive oil to dress. Divide roasted vegetables amongst plates, crumble any remaining fetta over the top and serve with crusted mushrooms. Enjoy!