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.
SESAME-CRUSTED TUNA WITH CHERRY TERIYAKI SAUCE
Turkey breast with blueberry chutney
Blueberry chutney with a goat cheese, leg ham, and mixed greens bagel.
Raspberry chicken with mashed broccoli and pumpkin
Salmon with berry sauce
Chicken breast filled with cream cheese and murtilla
Thai Chicken with Blueberries
Vegan Burgers with Raspberry Chutney
Potatoes au gratin with caramelized onion and physalis
Spinach and Strawberry French Quiche
