Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Haloumi

• Produce

  • 5 Portobello mushrooms caps, large

• Condiments

  • 4 tbsp Basil pesto

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Dairy

  • 3/4 cup Ricotta, reduced fat

• Other

  • 5 oz 150 g haloumi

Found on notenoughcinnamon.com

Description

Ingredients

• 1/4 cup pine nuts
• 5 oz/150 g haloumi
• 3/4 cup reduced fat ricotta
• 4 tbsp basil pesto (homemade is best!)
• 5 large portobello mushrooms caps

Directions

• Preheat oven to 350F/180C.
• If youre making homemade pesto, start with that. Prepare haloumi: cut the cheese block into 0.5 inch (about 1 cm) slices.
• Heat a non stick skillet over medium hight heat. Add pine nuts and toast until fragrant (make sure you dont burn them!). Remove from skillet and set aside.
• In the same skillet, grill haloumi slices about one minute on each side or until golden brown. Set aside. When haloumi is cool enough to handle, cut it into cubes.
• Prepare the pesto ricotta. In a small bowl, combine pesto and ricotta.
• Arrange mushroom caps upside down in a baking dish. Stuff them with 2 to 3 tablespoons of pesto ricotta mixture (depending on the size of the caps). Top with haloumi cubes and sprinkle generously with pine nuts. Bake for 20 minutes and serve warm on a bed of salad.

Nutrition