Pesto Ricotta Mushrooms

Serves 4 as a starter or 2 as a main.

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Ingredients

4tbsp Basil pesto (recipe here)

250g Ricotta cheese

55g Halloumi cheese

15g pine nuts

4 Portobello mushrooms, stalks removed 

1tbsp olive oil 

Salt and pepper

 

You will also need:

Roasting tray

Parchment paper 

Pastry Brush 

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Method

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1. Pre-heat the oven to 160ºC fan.

2. Place a pan over medium heat and roast the pine nuts until golden.

3. In the same pan, grill two ½ cm thick slices of halloumi cheese until golden on both sides. Place on a plate and allow to cool.

4. In a bowl, mix the ricotta and pesto. Season with a pinch of salt and freshly ground pepper.

5. Cover a baking tray with parchment paper and place the mushrooms cup side down. 

6. Brush the mushrooms with some olive oil and stuff them with the ricotta and pesto mixture.

7. Cut the halloumi into cubes and place 4 to 5 on each mushroom. Sprinkle with some roasted pine nuts. 

8. Place in the oven for 30 minutes. Serve warm with some green salad.

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