Baked mushroom tray with rosemary & capers | Dinner Twist
Rustic traybake of fennel, carrots and tomatoes tossed with rosemary and topped with seed-crusted mushrooms. Served with cottage cheese.
Ingredients
- onion 1
- fennel 1
- Baby carrots 1 bunch
- Cherry tomatoes 1 punnet (200g)
- Rosemary 1 sprig
- capers 1 jar
- Cottage cheese 1 tub (250g)
- Portobello mushrooms 400g
- Seed mix 1/2 packet (40g)
- Rocket leaves 1/2 bag (100g)
- oil (for cooking + olive)
- salt
- pepper
- balsamic vinegar
- garlic (2 cloves)
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