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.
CHOCOLATE AND DULCE DE LECHE BOMB
SUSPIRO DE LUCUMA WITH RASPBERRIES
Homemade yogurt with jam
SUGAR-FREE VEGAN PEANUT BUTTER AND STRAWBERRY BROWNIES
CRUNCHY CROSTINI COVERED WITH PROSCIUTTO
OATMEAL AND BLUEBERRY PANCAKES
White chocolate cheesecake with blackberries
MINI MERINGUE PAVLOVA WITH RASPBERRIES AND CHERRIES
FATTY, FATTY, FATTY CAKE
CHOCOLATE AND BERRY CRÈME BRÛLÉE
