Portobello Mushrooms with Halloumi
Portobello Mushrooms with Halloumi

Ingredients

Method

  • 50g butter
  • 2 garlic cloves, crushed
  • 30g coriander, chopped
  • 125g grated halloumi
  • 2-3 tbsp pine nuts
  • 2 tbsp olive oil
  • 4 large portobello mushrooms
  • Salt and pepper
  • Preheat your oven to 220C and line a baking tray with paper. Take a bowl, and mix together the grated cheese, pine nuts, butter, garlic, and coriander. Season well, drizzle with olive oil, and combine.
  • Arrange the mushrooms on a baking tray (stalk side up), and divide the halloumi mixture between them, pressing it into the middle. Roast for 35 minutes, and serve hot with other roasted veggies or steamed greens.
30 mins
4 servings
This recipe pairs perfectly with the Jean-Maurice Raffault 'Les Galuches' Cabernet Franc 2016 from Loire Valley, France.

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