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.