Preheat oven to 220°C. Place mushrooms on a greased baking tray, spoon garlic into caps and add a dollop of butter into each. Place on a tray in the oven for 20 minutes.
Have the goat’s cheese at room temperature.
Drizzle olive oil and sea salt over the pumpkin and grill under high heat, turning over when ready. Alternatively, you can put them in the oven for 10 minutes before putting the mushrooms in leaving them at least 30 minutes in total.
In a saucepan boil 4cm of purified water, cook asparagus and red capsicum for 2 minutes until al dente, remove quickly from the steam and set aside.
Take mushrooms from the oven, add a dash of GF tamari sauce (1 tsp each) then place on individual plates.
Spoon a dollop of goat’s cheese on each mushroom, then arrange roasted red capsicum and pumpkin around it and top with steaming spears of asparagus.
Drizzle balsamic and extra virgin oil and sprinkle with chopped parsley and cracked black pepper.
You can substitute asparagus with green peppers, and yellow capsicum instead of red capsicum.
Top with sesame seeds or gamashio instead of parsley and pepper.
Also you can put a fresh squeeze of lime juice over capsicums.
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