“A quick, midweek meat-free treat”
3 slices sourdough ¼ cup (60ml) extra virgin olive oil ½ bunch oregano, leaves picked and chopped 1 tbs thyme leaves and chopped, plus extra to serve 50g pine nuts, chopped Finely grated zest and juice of 1 lemon 2 tbs white wine to serve 8 portobello mushrooms Green salad to serve
Preheat oven to 200°C. Tear bread into rough crumbs. Place in a bowl with olive oil and toss to coat. Add oregano, thyme, parsley, garlic, pine nuts, lemon zest, wine and parmesan. Toss to combine. Place the mushrooms on a lined baking tray, stalk side up. Divide the press down to compress slightly. Roast slightly golden and the mushrooms are tender. Drizzle with lemon juice, top with extra parmesan and parsley leaves, and serve with a green salad.
NUTRITION • 10G PROTEIN • 5G SAT FAT • 11G CARB • 2G SUGARS • 280MG SODIUM • 330 CAL (1380KJ)