HALLOUMI-STUFFED GARLIC MUSHROOMS
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40 minutes
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serves 2
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Easy
Try our easy halloumi-stuffed garlic mushrooms. This vegetarian halloumi recipe makes for a moreish midweek meal for two. Plus it's gluten free, too
*This recipe is gluten-free according to industry standards
INGREDIENTS:
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large flat mushrooms 4
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red pepper 1, quartered, seeds and stem removed
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olive oil 4 tbsp
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garlic 1 clove, crushed
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thyme 1 tsp of leaves
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baby plum tomatoes 6, halved
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spring onions 3, chopped
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halloumi 250g, sliced
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baby capers 1 tbsp, drained and rinsed
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red chilli 1, finely chopped
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rocket to serve
METHOD:
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Step 1 : Heat the oven to 200C/fan 180C/gas 6. Put the mushrooms and pepper on a baking tray with a lip. Mix 3 tbsp of olive oil with 1/2 the garlic and 1/2 the thyme, and brush a little over the mushrooms and pepper. Tuck the tomatoes and spring onions inside the mushrooms, drizzle with the rest of the garlic/herb oil and season. Cover loosely with foil then bake for 20 minutes, turning the pepper quarters once. Remove the foil and bake for a further 10 minutes.
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Step 2 : Take out of the oven and turn on the grill. Add a pepper quarter to the top of each mushroom then top with a couple of slices of halloumi.
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Step 3 : Slide under the grill until the halloumi is golden on top.
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Step 4 : Mix 1 tbsp oil with the rest of the thyme, garlic, capers and chilli. Spoon over the halloumi and serve on a bed of rocket.
Nutritional Information:
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Kcals 725
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Fat 57.8g
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Saturates 24.9g
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Carbs 13.6g
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Sugars 12.9g
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Fibre 5.6g
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Protein 34.7g
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Salt 4.1g