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.
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
Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper.
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.
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.