Equipment
Ingredients
Main
- 50 g unsalted butter, softened
- 2 garlic, crushed
- 30 g cilantro, very finely chopped
- 125 g halloumi, coarsely grated
- 35 g pine nuts, finely chopped
- 30 ml olive oil
- 4 portobello mushrooms
- 1 g salt, to taste
- 1 g black pepper, freshly ground, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 336 kcal
- Protein
- 10 g
- Carbohydrates
- 6 g
- Fat
- 32 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 859 mg
- Saturated Fat
- 13 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 27 mg
- Potassium
- 377 mg
- Calcium
- 229 mg
- Iron
- 0.8 mg
- Magnesium
- 23 mg
- Phosphorus
- 137 mg
- Zinc
- 1.0 mg
- Vitamin A
- 237 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 2.2 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.13 mg
- Niacin
- 3.8 mg
- Folate
- 24 mcg
- Water
- 73 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C (425°F/Gas Mark 7) and line a baking tray with baking paper.
Combine the softened butter, crushed garlic, chopped coriander, grated halloumi, and chopped pine nuts in a bowl. Season with salt and pepper, then stir in the olive oil until thoroughly mixed.
Arrange the portobello mushrooms on the baking tray with the stalks facing upwards.
Distribute the halloumi mixture evenly into the center of each mushroom cap and press it down firmly.
Bake the mushrooms in the preheated oven for 25 to 30 minutes until they are tender and the filling is golden.
Chef's Notes
- For an extra depth of flavor, consider adding a pinch of smoked paprika or a dash of lemon zest to the halloumi filling.
- Ensure your portobellos are fresh and firm; avoid any that feel slimy or have bruised caps, as this can affect their texture and flavor.
- To prevent the mushrooms from releasing too much liquid and becoming watery, gently wipe them clean with a damp cloth instead of washing them under running water.
- If you prefer a crispier topping, you can lightly toast the pine nuts before adding them to the filling mixture.
- Serve these immediately after baking for the best texture and temperature, perhaps with a side of fresh greens or a dollop of Greek yogurt.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 180°C (350°F) oven for 10 minutes until warmed through.
Troubleshooting
Mushrooms are sitting in excess liquid
Cause: Mushrooms release moisture during cooking; overcrowding the tray can trap steam.
Fix: Carefully drain the liquid from the tray and return to the oven for 5 minutes.
Prevention: Ensure there is space between each mushroom on the tray for air circulation.
Cultural Context
Portobello mushrooms, while cultivated globally, are often featured in Mediterranean cuisine for their meaty texture and ability to absorb flavors. This preparation, with halloumi and pine nuts, evokes the vibrant culinary traditions of the Eastern Mediterranean, particularly Greece and Cyprus, where grilled or baked dishes with fresh herbs and salty cheeses are common.
