Greek-style stuffed mushrooms with halloumi
Spiced lamb makes a great stuffing for large mushrooms. A peppery rocket or kale salad and some crusty bread would go well on the side.
- Serves2
- CourseMain meal
- Prepare20 mins
- Cook30 mins
- Total time50 mins
Ingredients
- 15g pine nuts
- 4 large flat mushrooms, stalks removed and set aside
- 2 tbsp extra virgin olive oil
- 200g Essential 20% Fat British Lamb Mince
- 1 clove/s garlic, crushed
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ x 25g pack flat leaf parsley, chopped
- 1 tsp dried oregano
- 75g Essential Cypriot Halloumi, thinly sliced
Method
Preheat the oven to 200ºC, gas mark 6. Scatter the pine nuts in a small baking tray and toast in the oven for 5 minutes as it heats up, until golden. Tip onto a plate and cool. Wipe the mushrooms and chop the stalks. Place the mushrooms in the baking tray, stalk-side up so they fit neatly. Make shallow slashes across each with a knife and drizzle with 1 tbsp oil.
Put the lamb mince, garlic, chopped mushroom stalks, spices, most of the parsley, the oregano and pine nuts into a medium bowl. Season, then mix well using your hands. Divide the mixture between the mushrooms, flatten gently, then arrange the halloumi on top. Drizzle with the remaining 1 tbsp oil and bake in the oven for 25-30 minutes, until golden and the lamb is cooked through with no pink meat. Transfer to warm plates (leaving any liquid in the tin), then serve scattered with the remaining parsley.
Cook’s tip
To double up this recipe, or batch cook the lamb meatballs for the freezer, use the whole 500g pack of lamb mince and double the herbs and spices. Use to stuff 8 mushrooms, or use ½ now and roll ½ into small balls, freeze on a baking tray in one layer. Pack into a bag or box and freeze for up to 1 month.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,347kJ/ 567kcals |
|---|---|
Fat | 49g |
Saturated Fat | 19g |
Carbohydrates | 2.5g |
Sugars | 1.6g |
Fibre | 3.1g |
Protein | 28g |
Salt | 2g |