Almond & Thyme Crusted Mushrooms with Tray Roasted Veg & Fetta
- Prep time: 30
- Calories: 390
- 200 Grams of Portobello Mushrooms
- 0.5 Bunch of Baby Carrots
- 120 Grams of Cherry Tomatoes
- 100 Grams of Asparagus
- 1 75 Gram Pack of Rocket & Baby Spinach
- 1 Small Bunch of Thyme
- 50 Grams of Almonds
- 70 Grams of Fetta Cheese
- 1 Red Onion
- 0.5 Teaspoons of Paprika
Prepare Ingredients:Set oven to 220°C. Wash the fresh produce. Trim carrots (as desired - we left a little green on ours). Cut ¾ of onion (you will have left over) into 5 mm wedges. Pick thyme leaves (discarding stalks). Remove woody ends of asparagus and cut in half.
Roast Vegetables:Toss carrots, onion wedges, tomatoes and asparagus on a lined oven tray with paprika, 1 TBS olive oil, salt and pepper. Roast for 10 minutes, remove from oven and leave the oven on.
Make Almond & Thyme Crumb:Add almonds to food processor (roughly chop almonds if you don’t have a food processor) along with thyme leaves, 1 TBS olive oil, salt and pepper. Pulse together until it reaches a chunky crumb consistency.
Cook Mushrooms: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.
You Plate It:Carefully remove mushrooms from top of roasted vegetables and toss vegetables with spinach & rocket leaves. Drizzle with olive oil (extra virgin if you have it). Divide roasted vegetables amongst plates, crumble over any remaining fetta and serve with crumbed mushrooms. Enjoy!