Halloumi and Spinach Stuffed Mushrooms
Transform expired Halloumi into a flavorful stuffing for mushrooms, baking them to ensure proper cooking and food safety.
Ingredients
- 4 large Portobello mushrooms
- 150g expired Halloumi, grated
- 1 cup fresh spinach, chopped
- 1 clove garlic, minced
- 2 tablespoons breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Remove the stems from the Portobello mushrooms and gently scrape out the gills using a spoon.
In a bowl, combine the grated Halloumi, chopped spinach, minced garlic, breadcrumbs, olive oil, salt, and pepper.
Stuff the mushroom caps with the Halloumi and spinach mixture, pressing it gently to fill the cavity.
Place the stuffed mushrooms on the prepared baking sheet and bake for about 20 minutes, or until the mushrooms are tender and the stuffing is golden brown.
Remove from the oven and garnish with fresh parsley.
Allow the mushrooms to cool for a few minutes before serving.
Serve the Halloumi and spinach stuffed mushrooms as a tasty appetizer or side dish.
Enjoy!