Portobello mushroom, Romesco, basil emulsion
A wonderfully flavourful and sophisticated dish. The earthy, meaty texture of the Portobello mushrooms pairs beautifully with the smoky, Romesco sauce and the bright, creamy basil emulsion
Allergens -
Milk, Walnut.
Ingredients
Mushroom, Basil Pesto, Quinoa, Spinach, Red onions, Feta cheese, Thyme, Continental Parsley, Walnuts, Basil, Olive oil, Lemon, Garlic.
Preparation and storage notes
HEATING INSTRUCTIONS - REHEAT IN OVEN FOR BEST RESULT - SLOW / MODERATE Remove from pouch and reheat (in the heatproof / paper or foil dish it is in) in oven for 12-15 minutes until warmed through.
