Roasted portobello mushrooms with pine nuts and halloumi
These simple but tasty mushrooms would work well as part of a vegetarian mezze, or served with salad for a light lunch.
Ingredients
- 50g/1¾oz unsalted butter, softened
- 2 large garlic cloves, crushed
- 30g/1oz fresh coriander, very finely chopped
- 125²µ/4½´Ç³ú 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.
