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.
Homemade yogurt with jam
ALCOHOL-FREE BERRY SPRITZ
QUINOA QUICHE WITH BROCCOLI, MUSHROOMS AND BLACKBERRIES FOR ONE
STRAWBERRY MOSCOW MULE
SUGAR-FREE STRAWBERRY-FILLED COOKIES COVERED IN CHOCOLATE
CHOCOLATE AND DULCE DE LECHE BOMB
ENDIVES AU GRATIN WITH ROUGH BINDWEED FRUIT
Chocolate, chestnut and rough bindweed fruit mini cakes
Cocoa bread
ASPARAGUS AND POMEGRANATE
