I’ve been reading through Sabrina Ghayour’s new book, Feasts which is just delectable. I want to cook and eat everything in it! It so happened that I had Portobello mushrooms and halloumi in the fridge and was leafing though her book and made a few substitutions and changes for the sake of instant gratification!
4 large Portobello mushrooms, wiped clean
50g butter, softened
120g halloumi, grated
2 cloves garlic, crushed
1 tsp fresh red chilli, minced
3 tblsp cashew nuts, roughly chopped
small bunch of mint and coriander, finely chopped
drizzle of oil as needed.
Preheat the oven to 200c. Place the mushrooms in a roasting tin, gills up.
Place remaining ingredients in a bowl and mash together well to combine with a drizzle of oil. Divide among the mushrooms, pressing the filling into each with a fork.
Bake for 30 minutes until brown and bubbling and serve with salad.