Equipment
Baking tray
Baking paper
or Silicone baking mat
Mixing bowl
Ingredients
4 servings
Main
- 50 g unsalted butter, softened
- 2 garlic, crushed
- 30 g cilantro, very finely chopped
- 125 g halloumi, coarsely grated
- 35 g pine nuts, finely chopped
- 30 ml olive oil
- 4 portobello mushrooms
- 1 g salt, to taste
- 1 g black pepper, freshly ground, to taste
Nutrition (per serving)
336
Calories
10g
Protein
6g
Carbs
32g
Fat
2g
Fiber
3g
Sugar
859mg
Sodium
Method
01
Preheat the oven to 220°C (425°F/Gas Mark 7) and line a baking tray with baking paper.
02
Combine the softened butter, crushed garlic, chopped coriander, grated halloumi, and chopped pine nuts in a bowl. Season with salt and pepper, then stir in the olive oil until thoroughly mixed.
03
Arrange the portobello mushrooms on the baking tray with the stalks facing upwards.
04
Distribute the halloumi mixture evenly into the center of each mushroom cap and press it down firmly.
05
Bake the mushrooms in the preheated oven for 25 to 30 minutes until they are tender and the filling is golden.
25mLook for: Mushrooms are dark and tender; cheese filling is browned and bubbling.Feel: Mushrooms offer little resistance when pierced with a knife.
Chef's Notes
- For an extra depth of flavor, consider adding a pinch of smoked paprika or a dash of lemon zest to the halloumi filling.
- Ensure your portobellos are fresh and firm; avoid any that feel slimy or have bruised caps, as this can affect their texture and flavor.
- To prevent the mushrooms from releasing too much liquid and becoming watery, gently wipe them clean with a damp cloth instead of washing them under running water.
- If you prefer a crispier topping, you can lightly toast the pine nuts before adding them to the filling mixture.
- Serve these immediately after baking for the best texture and temperature, perhaps with a side of fresh greens or a dollop of Greek yogurt.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 180°C (350°F) oven for 10 minutes until warmed through.
