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Roasted portobello mushrooms with pine nuts and halloumi

Roasted portobello mushrooms with pine nuts and halloumi

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Serve: Serves 4
Dietary: Egg-free Gluten-free Pregnancy-friendly Vegetarian

These simple but tasty mushrooms would work well as part of a vegetarian mezze, or served with salad for a light lunch.

By Sabrina Ghayour

From Saturday Kitchen Best Bites

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

Method

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.