MUSHROOMS WITH ALMOND PICADA
PREP + COOK TIME 45 MINUTES SERVES 2
Preheat oven to 200°C/180°C fan. Process 1 slice day-old bread, 1 chopped clove garlic, ¼ cup natural almonds and ½ cup fresh flat-leaf parsley until coarsely chopped. Scatter mixture over 6 medium (600g) portobello mushrooms and 250g grape tomatoes on a baking-paper-lined oven tray. Drizzle with ¼ cup (60ml) extra virgin olive oil. Cover with foil. Bake for 15 minutes. Remove foil; bake for a further 15 minutes or until tender. Serve sprinkled with lemon rind strips and chopped fresh chilli.
MUSHROOM AND DILL PILAF
PREP + COOK TIME 20 MINUTES SERVES 2
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