Stuffed Mushrooms

Portobello mushroom filled with a blended mixture of spinach, onion, garlic, halloumi, and breadcrumbs, then baked until golden.

Cook Time

15 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

25
g

Unsalted Butter

chopped

50
g

Halloumi

GrainsCereals

50
g

Breadcrumbs

NutsSeeds

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

1
piece

Garlic

clove, finely chopped

OilsFats

15
ml

Olive Oil

Vegetables

1
piece

Portobello Mushroom

large

50
g

Spinach

0.25
piece

Red Onion

finely chopped

Steps

Preheat the oven to 200°C.
Place the mushroom onto a baking sheet gill-side up and add butter, salt, and pepper inside.
Blend the spinach, onion, garlic, halloumi, and breadcrumbs in a food processor.
Fill the mushroom with the mixture, drizzle with olive oil, and season again.
Bake in the oven for 15 minutes until golden and cooked through.
Serve the mushroom on a warm plate.