ROASTED PORTOBELLO MUSHROOMS WITH PINE NUTS AND HALLOUMI
Ingredients
- 50g/1¾oz unsalted butter
- softened
- 2 large garlic cloves
- crushed
- 30g/1oz fresh coriander
- very finely chopped
- 125g/4½oz halloumi
- coarsely grated
- 2–3 tbsp pine nuts
- finely chopped
- 2 tbsp olive oil
- 4 large Portobello mushrooms
- salt and freshly ground black pepper
Directions
- Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper.
- Combine the butter
- garlic
- coriander
- halloumi and pine nuts in a bowl and season with salt and pepper. Drizzle in the olive oil and mix well.
- Arrange the mushrooms on the prepared baking tray with their stalks facing upwards.
- Divide the halloumi mixture between the centres of each mushroom
- pressing it into the middle. Roast for 35–40 minutes
- or until cooked through and serve.
