Ingredients

• 1 large Portobello mushroom
• 25g/1oz unsalted butter
• chopped
• salt and freshly ground black pepper
• 50g/1¾oz spinach
• ¼ red onion
• finely chopped
• 1 garlic clove
• finely chopped
• 50g/1¾oz halloumi
• 50g/1¾oz breadcrumbs
• 1 tbsp olive oil

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the mushroom onto a baking sheet gill-side up. Place the butter pieces inside the hollow and season with salt and freshly ground black pepper.
• Place the spinach
• onion
• garlic
• halloumi and breadcrumbs into a food processor and blend to combine.
• Fill the mushroom hollow with the breadcrumb mixture
• drizzle with olive oil then season again with salt and freshly ground black pepper.
• Place into the oven and bake for 15 minutes
• or until the mushroom is cooked through and the stuffing melted and golden.
• To serve
• place the mushroom in the middle of a large warm plate.