These stuffed portobello mushrooms make a fantastic starter, a light lunch with a side salad or a side dish with roast meats or a bulgur wheat style salad. They are such a perfect dish to have up your sleeve for vegetarian guests too. The recipe makes 4 servings but just use your common sense about scaling it up or down depending how large your mushrooms are or how many people you’re feeding. You’ll be surprised at how moreish they are!
- 4 large open portobello mushrooms
- 2 tbsps pine nuts
- 1 small bunch of fresh coriander, dill or flat leaf parsley
- 50g cream cheese (Boursin is quite a nice option too)
- 125g coarsely grated halloumi
- 2 large cloves of garlic, crushed into a paste with a little sea salt
- 1/2 tsp coarsely ground black pepper
- Preheat the oven to 220C.
- Lightly grease a baking dish.
- Combine the cream cheese, garlic, herbs and halloumi and black pepper into a bowl. Stir in a little olive oil.
- Place the mushrooms gills side up onto the baking dish and then carefully add the stuffing. Add a tablespoon to each mushroom and flatten it down with the back of a spoon. Divide any remaining stuffing equally between the four and make sure it goes right to the edge.
- Add a half a tablespoon of the pine nuts evenly across the top of each mushroom.
- Roast for 30 minutes until nicely browned. They are delicious served hot or just warm.
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