Almond & Thyme Crusted Mushrooms with Tray Roasted Veg & Fetta
- Prep time: 30 minutes
- Calories: 390
- 200 g of Portobello Mushrooms
- 1⁄2 Bunch of Baby Carrots
- 120 g of Cherry Tomatoes
- 100 g of Asparagus
- 1 75g Pack of Rocket & Baby Spinach
- 1 Small Bunch of Thyme
- 50 g of Almonds
- 70 g of Fetta Cheese
- 1 of Red Onion
- 1⁄2 Tsp of Paprika
Prepare Ingredients:Preheat oven to 220°C. Trim carrots (as desired - we left a little of the green top on ours). Cut 3⁄4 of onion (you will have some left over) into 5 mm wedges. Pick thyme leaves (discarding stalks). Trim woody ends from asparagus.
Roast Vegetables:Toss carrots, onion wedges, tomatoes and asparagus on a lined oven tray with paprika, 1 Tbsp 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 along with thyme leaves, 1 Tbsp 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 to dress. Divide roasted vegetables amongst plates, crumble any remaining fetta over the top and serve with crusted mushrooms. Enjoy!