Almond & Thyme Crusted Mushrooms with Tray Roasted Veg & Fetta
  • Prep time: 30 minutes
  • Calories: 390
In this recipe, almond and thyme crusted mushrooms are combined with roasted baby carrots, onion, asparagus and fetta. The best bit? You only really need one tray, so dishes duty is a cinch.
Ingredients
  • 200 g of Portobello Mushrooms
  • 12 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
  • 12 Tsp of Paprika
Recipe

Prepare Ingredients:

Preheat oven to 220°C. Trim carrots (as desired - we left a little of the green top on ours). Cut 34 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!