Halloumi and garlic-stuffed mushrooms
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 4 large flat mushrooms
- 1 red pepperquartered, seeds and stem removed
- 4 tbsp olive oil
- 1 clove garliccrushed
- 1 tsp of leaves thyme
- 6 baby plum tomatoeshalved
- 3 spring onionschopped
- 250g halloumisliced
- 1 tbsp baby capersdrained and rinsed
- 1 red chillifinely chopped
- to serve rocket
Nutrition:
- kcal725
- fat57.8g
- saturates24.9g
- carbs13.6g
- sugars12.9g
- fibre5.6g
- protein34.7g
- salt4.1g
Method
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.
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.
step 3
Slide under the grill until the halloumi is golden on top.
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.
