Slice the mushrooms thinly and arrange the slices in a plate.
Add the pomegranate arils and grated cheese over the mushrooms.
Drizzle some olive oil and lemon juice on top. Season with salt and pepper and serve.
BAILEYS TRES LECHES CAKE WITH MOCHA AND BERRY SPONGE
RASPBERRY CREPES FILLED WITH COCONUT YOGURT AND STRAWBERRIES
SHRIMP AND BLUEBERRY STUFFED AVOCADO
BLUEBERRY DETOX SMOOTHIE
Physalis in mint syrup
Chocolate crepes
SUGAR-FREE MERENGUITOS WITH CHANTILLY CREAM, BLACKBERRIES, RASPBERRIES AND STRAWBERRIES
ALMOND AND RASPBERRY SQUARES
homemade strawberry jam
COCONUT CHEESECAKE WITH CHOCOLATE CRUST
