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Halloumi and garlic-stuffed mushrooms
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Serves 2
Easy
Total time: 40 mins
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Try our easy halloumi and garlic-stuffed mushrooms. This vegetarian halloumi recipe makes for a moreish midweek meal for two. Plus it's gluten free, too
Gluten free
Vegetarian
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Try these halloumi and garlic-stuffed mushrooms, then check out our herby stuffed mushrooms, stuffed portobello mushrooms and stuffed mushrooms with cheese.
Ingredients
Nutrition
-
4 large flat mushrooms
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1 red pepper
quartered, seeds and stem removed
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4 tbsp olive oil
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1 clove garlic
crushed
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1 tsp of leaves thyme
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6 baby plum tomatoes
halved
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3 spring onions
chopped
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250g halloumi
sliced
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1 tbsp baby capers
drained and rinsed
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1 red chilli
finely chopped
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to serve rocket
Nutrition: per serving
- kcal725
- fat57.8g
- saturates24.9g
- carbs13.6g
- sugars12.9g
- fibre5.6g
- protein34.7g
- salt4.1g
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Method
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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.
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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.
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step 3
Slide under the grill until the halloumi is golden on top.
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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.
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