Crumbed portobello mushroom, grilled asparagus, sweet potato, spinach & quinoa salad- PORTMUSH

Heating Instructions: Preheat oven to 170°C Bake the mushrooms in their current container with the lid on for 12 min. A min before the mushrooms are ready remove the lid and drop the Asparagus on top and bake for a further min. To plate up, squeeze the lemon into the salsa verde and drizzle over the mushrooms and vegetables. Enjoy!

Ingredients : Mushrooms, asparagus, sweet potatoes, spinach, quinoa, gluten free crumb, parmesan cheese, mixed herbs, parsley, capers, shallot, mint, wholegrain mustard, coriander seeds, fennel seeds, parsley, garlic, white pepper, lemon , olive oil 

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left to order for next Monday