Ingredients
- 8 large Portobello mushrooms
- 3 slices sourdough bread
- ¼ cup olive oil
- 1 tbsp fresh thyme leaves
- ⅓ cup chopped fresh parsley
- 2 garlic cloves, crushed
- 50 g pine nuts
- 40 g walnuts, chopped
- 1 lemon, juiced and zested
- 80 g parmesan cheese, finely grated
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