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Inspired by the legendary modern middle-eastern cuisine of Sabrina Ghayour, this easy to make and super quick recipe is perfect as an entree at dinner or added to a light salad for lunch.
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
3 tbsp Kodu Amalfi Spice
2 tbsp olive oil
4 large Portobello mushrooms
salt and freshly ground black pepper
Method
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Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper.
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Combine the butter, garlic, coriander, halloumi, Amalfi Spice and pine nuts in a bowl and season with salt and pepper. Drizzle in the olive oil and mix well.
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Arrange the mushrooms on the prepared baking tray with their stalks facing upwards.
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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.
